Indian · Dinner
Grilled Fish Wrap with Mint Sauce
Fish Tikka Frankie Roll
A coastal-inspired frankie of broiled fish tikka rolled in a flaky paratha with mint chutney, cucumber-onion salad, and a yogurt-mint drizzle.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
4gSugar
3gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Pat fish dry. Whisk 3 tbsp yogurt with ginger-garlic paste, kashmiri chilli powder, garam masala, cumin, carom seeds, 0.5 tsp salt, 2 tsp lemon juice, oil, and kasuri methi. Coat fish gently; rest 4 minutes. Slice cucumber and red onion; toss with remaining lemon juice, black pepper, pinch of salt. Whisk remaining 3 tbsp yogurt with half the mint and pinch of salt until pourable.
2
Broil
Heat broiler to high. Line a sheet pan with foil, spread marinated fish in single layer. Broil 4 inches from heat 7–8 minutes, turning gently at 4 minutes, until edges char deeply and fish flakes at 145°F (63°C) internal temperature.
3
Toast
Heat a dry skillet over medium heat. Cook parathas one at a time, 90 seconds per side each, until golden, flaky, and crisp at edges.
4
Wrap
Lay each paratha flat. Spread mint-coriander chutney down centre. Pile broiled fish down middle. Top with cucumber-onion salad, remaining mint and coriander. Drizzle yogurt-mint sauce; sprinkle chaat masala. Roll tightly from bottom, folding sides in as you go.
5
Plate
Slice each roll in half on diagonal and plate. Serve with lemon wedges, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) white fish fillet
- 90ml (1/2 cup + 2 tbsp) plain whole-milk Greek yogurt
- 2 tsp ginger-garlic paste
- 1.5 tsp kashmiri chilli powder
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp carom seeds
- 1 tsp salt
- 3 tsp lemon juice
- 1 tbsp neutral oil
- 0.5 tsp kasuri methi
- 2 large frozen parathas
- 100g (3.5 oz) cucumber
- 80g (2.8 oz) red onion
- 3 tbsp fresh mint
- 2 tbsp fresh coriander
- 0.25 tsp ground black pepper
- 3 tbsp mint-coriander chutney
- 0.5 tsp chaat masala
- 2 lemon wedges