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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 1 tsp lemon juice, black pepper, and pinch of salt. Whisk remaining 3 tbsp yogurt with half the mint and pinch of salt until pourable.
Broil
Heat broiler to high. Line a sheet pan with foil, spread marinated fish in single layer. Broil 4 inches from heat 8 minutes, turning gently at 4 minutes, until edges char deeply and fish flakes at 145°F (63°C) internal temperature.
Toast
Heat a dry skillet over medium heat. Cook parathas one at a time, 90 seconds per side until golden, flaky, and crisp at edges.
Wrap
Lay each paratha flat. Spread 1.5 tbsp mint-coriander chutney down centre. Divide broiled fish between the two parathas, piling down middle of each. 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.
Plate
Slice each roll in half on diagonal and plate. Serve with lemon wedge, 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.