Tandoori Fish Rolls

Rinse the fish fillets with vinegar and water to eliminate any odor. Cut the fish into thin strips and place them in a bowl. Add garlic paste, tandoori paste, red chili powder, red chili flakes, salt, and oregano. Combine and let marinate for around 20 minutes.

Warm oil in a frying pan, and arrange the fish pieces in a single layer. Avoid overcrowding by frying in two batches if needed. Cook on medium heat until the fish is fully cooked and seared on the outside. Alternatively, grill the fish on a grill pan for charred marks. Keep warm in a covered pan.

In the same frying pan, heat another tablespoon of oil. Add sliced onions and cook on low heat until soft and translucent. Add capsicums, salt, and black pepper to taste. Stir in sweet chili sauce and red chili flakes, cooking for a few minutes until the vegetables are caramelized. Remove from pan and set aside.

In a small bowl, whisk yoghurt until smooth. Add salt, oregano, garlic paste, and red chili flakes. Mix and set aside.

Drizzle a few drops of oil on a tawa or frying pan. Place the pita wraps and fill them with tandoori fish fillets and caramelized vegetables. Heat on low until warmed through. Add sliced lettuce and yoghurt sauce, then fold into a wrap. Use aluminum foil or baking paper to keep it warm and tidy. Slice and serve with extra yoghurt sauce.