A stop by Whole Foods on my way home today led me by the fish counter where they had a good price on fresh, local opah (moonfish). Opah is perfect for making fish tacos so I bought a piece for dinner, intending to knock some quick tacos out. By the time I got home, tacos sounded good but my mood shifted and I kind of wanted curry and I thought I might use the opah in a fish curry of some sort instead. Tacos or curry? Curry or tacos? I just couldn't decide which sounded better. Finally I thought, why not have them both and make Indian-Spiced Fish "Tacos" using my favorite Whole Foods whole wheat naan bread? Perfect! I had some leftover tomato puree from making pan con tomates that needed to be used so I added curry powder and non-fat Greek yogurt to make a flavorful sauce. In about 15 minutes, I had a delicious dish on the table and both cravings were fulfilled.
Indian-Spiced Fish "Tacos" with Curried Tomato Yogurt Sauce
by Deb, Kahakai Kitchen
8 ounces firm fish of your choice (I used opah)
1/3 cup whole wheat flour
1 Tbsp curry powder
1 tsp turmeric
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
olive oil or pan spray
2 whole wheat naan or flatbread
eCurried Tomato Yogurt Sauce (recipe below)
shredded green lettuce
parsley or cilantro for garnish
Cut fish into thin slices. Mix whole wheat flour, curry, turmeric, cumin, cayenne, salt and pepper together and place in a shallow bowl or plate. Dredge fish pieces in flour mixture, coating both sides and set aside. Heat a pan over medium-high heat and add a light coating of olive oil or pan spray. Add fish pieces and cook about 3 minutes per side (depending on thickness of fish) until fish is cooked through and flaky. Drain on paper towel covered plate. Warm naan in oven or in pan on stove. Spread warmed naan with the Curried Tomato Yogurt Sauce. On one side, add shredded lettuce, parsley or cilantro and top with fish. Fold and enjoy!
Curried Tomato Yogurt Sauce
by Deb, Kahakai Kitchen
(makes a bit more than 1/2 cup)
3 Tbsp tomato puree (fresh baby Roma tomatoes whirred in the mini chop and seasoned with salt and pepper).
1 tsp curry powder
1/2 cup non-fat Greek yogurt
Blend tomato puree, curry powder and yogurt together in a bowl. Season to taste with additional salt & pepper if needed. Serve
Notes/Results: YUM! These tacos were delicious, a great combination of flavors and textures. The lightly spicy fish, combined with the crunchy lettuce and cool yogurt sauce was perfect in the soft, warm naan bread. I was going for speed, ease and what I had on hand here but you could add more veggies, lentils, even some chutney for a little sweetness to change it up a bit. A very quick, yummy dinner that is pretty healthy too. I will make these again.