Fish Salad Bowl

Ingredients

• 150g white fish fillet (rohu or basa)
• 80g cucumber, diced
• 70g tomato, chopped
• 40g red onion, thinly sliced
• 30g plain yogurt
• 1 tbsp lemon juice
• 1 tsp oil
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• fresh coriander leaves 5g

Preparation

1. Pat fish dry; rub with turmeric, cumin, salt, and oil.
2. Grill or pan-sear fish 3–4 min per side until just cooked; flake lightly.
3. Dice cucumber, tomato, and onion; toss with lemon juice.
4. Whisk yogurt with a pinch of salt and chopped coriander.
5. Assemble vegetables in a bowl, top with warm fish.
6. Drizzle yogurt dressing and serve immediately.