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Indian crumbed fish with spicy chips
Monday, 20 March 2017 - 10:01 | Views - 988
Ingredients
3 large potatoes
1 tbsp curry paste
1 tbsp vegetable oil, plus extra to drizzle
1 large garlic and coriander naan bread
1 tbsp curry powder
450g sustainable white fish fillets
tub raita or mango chutney and lemon wedges, to serve
Prep: 15 MINS
Cook: 35 MINS
Method
1)Heat oven to 200C/180C fan/gas 6.
3 large potatoes
1 tbsp curry paste
1 tbsp vegetable oil, plus extra to drizzle
1 large garlic and coriander naan bread
1 tbsp curry powder
450g sustainable white fish fillets
tub raita or mango chutney and lemon wedges, to serve
Prep: 15 MINS
Cook: 35 MINS
Method
1)Heat oven to 200C/180C fan/gas 6.
Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
2)Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder.
2)Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder.
Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil.
Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.
Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.
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