Indian Crumbed Fish With Spicy Chips
Enjoy a fusion of flavors with this delectable curry fish and chips recipe. Crispy potato chips are coated in a fragrant curry paste, while succulent white fish fillets are topped with a spicy naan breadcrumb crust. This easy-to-make dish is perfect for a quick and delicious weeknight dinner. Serve with a dollop of cooling raita or sweet mango chutney for a delightful balance of flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 351 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.13 milligram of sodium
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