This article was written for Annabel & Grace, which is now part of Rest Less.
This brilliant little recipe for Indian crumbed fish uses sustainable white fish. You could, of course, use sweet potatoes instead of regular ones for the chips. Low fat and spicy, what’s not to like? Definitely going to be a hit with the whole family.
Indian Crumbed Fish With Spicy Chips
Ingredients serves 4
- 3 large potatoes cut into skinny chips
- 1 tbsp curry paste
- 1 tbsp vegetable or olive oil
- One large garlic and coriander naan bread
- 1 tbsp curry powder
- 450g sustainable white fish
- Mango chutney and lemon wedges to serve
How to prepare
- 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.
- Serve with the mango chutney and lemon wedges. You could also make a quick raita – just blend a couple of tablespoons of full fat yoghurt with half a clove of garlic (crushed) and some finely chopped cucumber.
Lots of veggie and vegan recipes here