Stone says: “Enormous amounts of flavour come from this curry yoghurt sauce! Goes perfectly with the fish and crunchy slaw and the whole meal comes together to make a super indulgent, tasty, bright, and colourful taco! Highly recommend trying this one!”
Fish Curry Tacos
For the tacos
4-5 frozen fish bites - $4 (Alex crumbs her own fish in the video, but to keep it budget conscious, frozen is fine)
Tortillas - $2.99
For the slaw
1 carrot – 50c
1/4 small cabbage - 75c
1/2 cucumber - $1.25
1/2 red onion- $1.50
1 chilli - 50c
Handful coriander - 50c
1 tbsp apple cider vinegar – 10c
For the curry yoghurt sauce:
4 tbsp thick Greek yoghurt - 50c
2 tsp curry powder - 40c
1 tsp cumin seeds - 35c
1/2 tsp turmeric - 20c
4 tsp olive oil - 20c
2 tbsp honey - 50c
1 tsp crushed ginger - 5c
1 lemon - 90c
Total: $15.19
Method:
Pop your fish in the oven and begin with the curry sauce.
Add curry powder, cumin seeds, & turmeric to a small pot with the olive oil on medium heat.
Mix and cook for a few mins or so until well combined and fragrant. You want the spices to cook so they don’t taste like raw spice, but do not burn.
Spoon the yoghurt into a bowl. Remove the spice paste from the heat and pour it into the yoghurt, mix well then add the lemon juice, ginger and honey to the bowl and mix again until everything is well combined. Set aside.
Julienne carrots and cucumber, and thinly slice the cabbage and onion.
Finely dice the chilli and tear the coriander. Add all to a bowl with the apple cider vinegar and mix well, set aside.
Lastly, heat the tacos by either lying them on an open flame for 10 seconds or so on each side until slightly charred, or however you like to warm them.
Build the tacos by spooning plenty of sauce on the base, followed by the slaw, then fish, season well and enjoy!
Serves 4
