Gluten-Free Tandoori Tikka Fish with Quick Raita
Servings: 2 servings
Ingredients
- 1 Good It’s Gluten Free Tandoori Tikka Meal Kit
- 12-14 ounces firm white fish such as Mahi Mahi , cut into 1-inch cubes
- ½ cup Greek yogurt
- ½ seedless cucumber , grated and liquid squeezed out
- 2 tablespoons finely chopped cilantro
- ½ teaspoon ground cumin
- Kosher or fine sea salt
- Black pepper
- Vegetable oil
- 1 red bell pepper , cut into 1-inch chunks
- ½ red onion , cut into 1-inch chunks and layers separated
- 2 cups cooked rice
- Cilantro leaves , for garnish
Instructions
- Place the marinade from the meal kit in a bowl. Add the fish to the marinade and let marinate for 10 minutes.
- Make the raita: Combine yogurt, cucumber, 2 tablespoons cilantro, and cumin together in a bowl. Taste and add salt and pepper to taste. Refrigerate until serving.
- Add enough oil in a large skillet to come up ¼ inch. Heat over medium-high heat until it begins to shimmer. Fry the fish, bell pepper, and onion, and cook, stirring occasionally, for 5-6 minutes or until the fish is cooked and the vegetables are crisp-tender. Drain the oil. Add the tikka sauce from the meal kit and cook until heated through.
- Serve over rice garnished with the raita on the side and cilantro leaves, if desired.