Tikka fish and pak choi with carrot, fennel and mustard stir-fry

I don’t have a tandoor (a type of clay oven), but I do like tikka – usually small pieces of meat or fish in a spicy marinade, baked in said oven. This adaptation is a deliciously easy fish dish that I can pop in the oven while I prepare a stir-fry of veggies, making it perfect for entertaining. In India the tikka marinade is made with yoghurt and spices, but since yoghurt with fish is an Ayurvedic ‘no-no’, I’ve swapped it with ghee, which helps to activate the spices as well as baste the fi