Homemade Tandoori Recipe - Grilled Tandoori Cod Pitta


  • 4 x 100g boneless skinless cod fillets
  • 2 tbsp tandoori spice paste
  • 150g 0% fat Greek yoghurt
  • 2 tbsp mango chutney
  • 4 pitta breads
  • 1 head little gem, leaves separated and shredded
  • ½ cucumber, very finely diced
  • ½ red onion, very finely diced
  • 1 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
340 per serving
17% %GDA
3g per serving
4% %GDA
1g per serving
3% %GDA
10g per serving
11% %GDA
1.30g per serving
22% %GDA


  1. Preheat the grill to medium and line the grill tray with foil.

  2. Place the cod fillets onto a plate and spoon the tandoori paste over the top, then stir to coat totally.

  3. Place the fillets onto the lined tray and grill for 3-4 minutes on each side until just charred and cooked through. The fish will flake easily when it is cooked - if not, return it to the grill for another 1-2 minutes and check again.

  4. Meanwhile, tip the yogurt into a bowl, add the mango chutney and mix well.

  5. When the cod is cooked, place onto a plate to rest while you toast the pittas.

  6. Divide the pitta breads between serving plates, top with the little gem, cucumber, red onion and a dollop of mango yogurt. Top with the cod then layer up some more cucumber, red onion, last dollop of mango yogurt and coriander.