Indian crumbed fish with spicy chips
Mixing to worlds together like northern Europe and India may seem difficult, but is in reality easy. It only takes Icelandic quality sustainable fish and an Indian recipe. Curry and cod go together like a horse and carriage as Frank Sinatra once said. So just try, even both and love each other.
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, preferably Icelandic cod or haddock
tub raita or mango chutney and lemon wedges, to serve
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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