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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Low-fat
- 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.
Per serving
351 kcalories, protein 25g, carbohydrate 45g, fat 9 g, saturated fat 2g, fibre 4g, sugar 3g, salt 1.13 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1568638/
http://www.bbcgoodfood.com/recipes/1568638/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Low-fat
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
Per serving
351 kcalories, protein 25g, carbohydrate 45g, fat 9 g, saturated fat 2g, fibre 4g, sugar 3g, salt 1.13 g
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19 August 2011
jennycrayon rated and commented on this recipe
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21 August 2011
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25 August 2011
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20 September 2011
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