Name: Fish Tikka Naan Wrap with Yogurt, Cilantro & Veggie-Mango Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1.02 kg cod fillet; 1 ½ English cucumbers; 6 flatbreads or naan; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small pkgs grape tomatoes; 3 lemons; 1 ½ mangoes; 1.083 cups plain Greek yogurt; black pepper; brown sugar; cayenne pepper; chili powder; coriander, ground; cumin, ground; curry powder; extra virgin olive oil; salt; turmeric, ground

Fish Tikka Naan Wrap with Yogurt, Cilantro & Veggie-Mango SaladFish Tikka Naan Wrap with Yogurt, Cilantro & Veggie-Mango Salad — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1 small bunch cilantro

1.02 kg cod fillet

1 ½ English cucumbers

6 flatbreads or naan

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small pkgs grape tomatoes

3 lemons

1 ½ mangoes

1.083 cups plain Greek yogurt

black pepper

brown sugar

cayenne pepper

chili powder

coriander, ground

cumin, ground

curry powder

extra virgin olive oil

salt

turmeric, ground

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic; place both in a large bowl.

Juice half of the lemons into the bowl with the ginger and garlic (set remaining lemons aside for later use). Add yogurt, spices, and sugar; whisk to combine the marinade.

Cut fish into 1-inch pieces; add to the bowl with the marinade, gently stir to coat, and set aside.

Preheat oven to broil on high and position rack about 6 inches from the top. Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

Juice remaining lemons into a medium bowl; add oil, salt, and pepper. Whisk to combine the dressing.

Using a clean cutting board, peel mangoes and slice flesh away from the pits, starting with the flat sides; small dice and add to the bowl with the dressing.

Trim and small dice cucumbers; halve tomatoes lengthwise. Add both to the bowl and set aside.

Transfer fish to the baking sheet and arrange in a single layer. Place baking sheet in the oven and broil, turning the fish pieces halfway through, until golden and flesh flakes with a fork, about 8 minutes. Remove from oven.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing and veggies, then stir to combine the salad.

Just before serving, divide naan between two additional baking sheets. Working in batches, place in the oven and broil, flipping once, until toasted 1-2 minutes; remove from oven.

Spread yogurt over each naan and top with a small portion of salad and the fish. (Reserve remaining salad for serving.)

To make wraps easier to eat, place each naan on a square of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise, eat as is and get a little messy! Serve with salad on the side and enjoy!

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