How to make Tandoori Fish Wrap -

Fish fillet pieces marinated in a typical tandoori marinade, grilled, wrapped in tortilla and served

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Boneless rawas fish fillets, Whole wheat tortillas

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Noodle Wrapped Chicken Spicy Noodle Samosa Khatta Meetha Chiwda Prawn Onion Bhajji

Tandoori Fish Wrap

Tandoori Fish Wrap Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tandoori Fish Wrap Recipe

  • Boneless rawas fish fillets , cut into 1 inch pieces 300 grams

  • Whole wheat tortillas 4

  • Hung yogurt 1 cup

  • Salt to taste

  • Chaat amsala 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasuri methi) , roasted and powdered 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Ginger-garlic paste 1 teaspoon

  • Lemon juice 1 tablespoon

  • Mustard oil 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Oil for drizzling

  • Butter for basting

  • Mint mayo for drizzling

  • Iceberg lettuce leaves as required

  • Carrot , peeled and cut into thin strips, soaked in cold 1/2 medium

  • Cucumber , peeled and cut into thin strips, soaked in cold 1/2 medium


Step 1

To make the marinade, take yogurt in a bowl, add salt, chaat masala, garam masala powder, dried fenugreek leaves powder, red chilli powder, ginger garlic paste, ½ tbsp lemon juice and mustard oil and mix well.

Step 2

Take fish fillets in another bowl, add salt, turmeric powder and remaining lemon juice and mix well.

Step 3

Add the fish to this marinade and mix gently so that all the pieces and well coated. Cover and set aside in refrigerator to marinate for 1 hour.

Step 4

Heat a non-stick grill pan. Insert 3 fish pieces on each skewer, keeping a little gap between each piece. Drizzle oil on the grill pan, place the fish skewers on it and cook on medium heat, rotating the skewers, till golden brown grill marks appear on both sides. Baste the fish fillets with butter occasionally.

Step 5

Spread mint mayo sauce on each tortilla. Tear and place lettuce leaves, carrot and cucumber strips over them. Place grilled fish pieces in center and roll the tortillas. Place each roll on a paper, roll tightly covering only the bottom of the rolls and tie with a thread.

Step 6

Place the rolls on a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.