For the soft shell tacos, knead the atta till it is soft and supple with warm water. Cover and rest for 10 minutes and roll it in 5inch tacos. Cook on both sides till they are lightly brown.
In a heavy bottom pan, mix all the sauce ingredients and cook for 6-7 minutes till the sauce is thickened. Remove 1/4 cup of sauce and keep aside. Use the rest to marinate the fish.
Rest the fish for 15 minutes and then sautee on a griddle till the fish is cooked. Set aside.
Mix hung curd and peri-peri, slice carrots, onions and cucumbers. You can grill the carrotss if you prefer, we like it both raw and grilled.
To assemble the tacos, spread a little hung curd dip on the taco base. Add onions, carrots, cucumber and fish. If use lettuce add that first. Else fold the taco and top with micogreens and the red curry sauce we set aside.
Note – if the sauce is thickened add some warmed coconut milk to thin. Serve the tacos skewed with toothpicks. Alternatively, lay out all the prepped ingredients and let everyone assemble their own tacos in a taco party!