MASALA FISH TACOS WITH CUCUMBER PEPPER RAITA

MASALA FISH TACOS WITH CUCUMBER PEPPER RAITA image

Yield 6

Number Of Ingredients 20

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1 large lemon
1 cup whole milk plain yogurt
1 tablespoon grated gingerroot
2 teaspoon garam masala powder
2 teaspoon grated garlic cloves
2 teaspoon ground coriander
1 teaspoon crushed red pepper
1 teaspoon Kosher salt
1 teaspoon brown sugar
2 lbs firm white fish, cubed
For Raita :
2 large cucumbers, seeded, peeled, sliced
2 teaspoons salt
1 large lemon
1 cup whole milk yogurt
1 small red bell pepper, seeded, sliced
2 tablespoon finely chopped mint
Accompaniment:
Indian chapati bread
12 long metal skewers

Steps:

Grate zest from lemon and squeeze all juice from it. In a bowl mix zest, lemon juice and all other ingredients. Refrigerate 2-3 hours. Meanwhile prepare raita. Mix sliced cucumbers with salt in colander. Let stand 30 minutes. Using paper towels, squeeze out as much liquid as possible. Grate zest from lemon and extract 2 tablespoon lemon juice. Mix cucumber, lemon zest, juice and all other ingredients in bowl. Adjust salt to taste. Refrigerate. Oil grill and preheat grill to hot. Thread fish on 12 long metal or bamboo skewers. Spray fish cubes with nonstick spray. Grill about 4-5 minutes per side or until fish flakes easily and outside is nicely browned. Warm chapati by placing them on outside of grill. Serve fish with chapati and raita. Let each diner push fish cubes from skewer, place a few on chapati, top with some cucumber raita, fold over in half and eat.