Sea Bass Roti Tacos Recipe

Tacos, kebabs or kathi rolls – every country has its own version of a wrap. Mine has been inspired by a roti wrap I had in Barbados. It may have Trinidadian origins; like ‘doubles’, this roti is filled with chickpeas and chutneys. Here I’ve taken Indian and Mexican vibes – a turmeric chapati with crispy fish and a kachumber, like a salsa. You can use a cookie cutter (8cm/3 ¼ inches) to make these into canapes, or make larger for a starter.

This recipe is taken from Share by Nisha Parmar (Quadrille, £26) Photography by Nassima Rothacker

TRY: Nisha's recipes for Nori Tostadas with TajinBrown Butter Madeleines & Pomegranate Glaze!

For the taco dough

 For the pakora 

 For the salsa 

  • ½ red onion, finely diced
  • ½ cucumber, finely diced
  • ½ red (bell) pepper, finely diced
  • ¼ tsp lime juice
  • Small handful of coriander (cilantro), finely chopped
  • Salt, to taste
  • Avocado chutney, to serve
  • Lime wedges, to serve

How to make Sea Bass Roti Tacos

  1. Make the dough by mixing the oil and chapati flour together in a bowl until sand-like. Add the turmeric, salt and fenugreek leaves, then gradually pour in the water, mixing with a fork.
  2. Bring the dough together with your hands, knead for 2–3 minutes until smooth, then form into a ball and spread a drop of oil over the surface to prevent it from cracking. Cover the bowl and leave to rest for at least 15 minutes.
  3. Meanwhile, place the fish in a bowl with the ginger and garlic paste, ½ teaspoon salt, ¼ teaspoon of the turmeric, the chilli powder and lemon juice and mix to coat. Set aside to marinate.
  4. Make the salsa by mixing all the ingredients together in a bowl.
  5. Split the dough into 6 balls and roll them out into rounds as thinly as you can. You don’t need a perfect circle because you will use a cookie cutter to cut out the mini tacos. Or, if you prefer, you can leave them as they are, for larger tacos. Using an 3 ¼ -inch plain cookie cutter, stamp out rounds of dough and cook them in batches in a dry frying pan for about 30 seconds on each side, flipping twice to ensure the underside is cooked and pressing gently with kitchen paper if needed. They will puff up on the second flip. Keep them warm wrapped in a tea towel.
  6. For the pakora batter, mix the gram flour with the remaining ¼ teaspoon of turmeric and ¼ teaspoon of salt, and the ajwain seeds. Add the water until it reaches double (heavy) cream consistency. You can fry the pakora before the guests arrive and keep them warm in a low oven.
  7. Heat the vegetable oil in a deep-fat fryer or in a large, heavy-based saucepan (making sure it comes no more than halfway up the sides) until it reads 180ºC on a cooking thermometer, or a small piece of bread dropped into the oil turns golden brown in 45 seconds.
  8. Dip each strip of sea bass into the batter to coat, then lower into the oil in batches and deep-fry for 2–3 minutes, until the batter starts to crisp up. Remove and drain on kitchen paper.
  9. To assemble the tacos, add some avocado chutney first, then the battered fish and salsa. Serve on a taco stand, or leaning against each other. If you like, try the lime wedges for extra wow factor!
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