Indian crumbed fish with spicy chips
Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
- Prep: 15 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 3 large potatoes, cut into skinny chips
- 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
Method
-
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.
-
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.
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