Marinate white fish in ready-made tikka masala paste and serve over chapatis or naan bread to make this speedy Indian-inspired supper

Ingredients

250g skinless and boneless fresh white fish (we used cod)
2 tbsp tikka masala paste
4 tbsp Greek-style natural yogurt
2 small naan bread or chapatis
knob of garlic butter
½ small red onion, thinly sliced
handful coriander leaves
½ lemon, cut into wedges

Method

Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.
Source: Good Food