Indian inspired crispy fish fillets with creamy cabbage and a spicy tomato salsa 


Serves 4

Cost per portion £1.29



2x Whiting fillets, half per person

1/2 tsp tumeric

1/2 tsp Garam masala

1 tsp Chili powder

2x heaped tbsp ground almonds



1/4 small white cabbage finely shredded- use more if you like

Large pinch of salt

2 tbsp apple cider vinegar

2 tbsp full fat Greek yoghurt

Large pinch black pepper


Tomato salsa 

1/4 punnet of tomatoes – whatever type you like, I used baby plum

2x spring onion

1/4 cucumber

1/2 lemon

1 tsp hot chili powder


4 whole meal wraps


On a plate mix  together the almonds and the spices, and generously coat the fish in it. Set aside.

Finely slice the white cabbage (use red if you that’s what you have already), season with the salt, pepper and vinegar and set aside whilst you prep the other veg and fish. You will add the yoghurt slightly later.

Finely slice the spring onion, tomatoes and cucumber and season well with salt and lemon juice, then add the chili powder. Mix this in well, otherwise the powder will just sit on top of the salad and taste e a bit grainy, when combined with the lemon juice, it nicely coats the salad. (If you ever fancy a semi-healthy snack, I put this on top of crackers/ ryvita all the time!)

Add your yoghurt to the cabbage, and again, ensure it is well combined. Add a knob of proper butter (not spread or margarine.. yuck!) to a frying pan and put on a medium/ high heat. Fry the fish in the butter for about 3 mins on each side, so the almond coating gets crispy, and the fish cooks through. If you fillets are thicker, you will need to cook for longer, you can check this by pushing a knife through the center and checking the fish has turned from opaque to white.

Once the fish it cooked, its just a case of assembling! Each person gets a wrap, half a fish fillet, and as much cabbage & tomato salad as they can fit! Enjoy!

One Comment Add yours

  1. Meena Sykes says:

    What a fabulous idea. Will definitely be trying these!

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