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Indian crumbed fish with spicy chips

Indian crumbed fish with spicy chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy

Nutrition: per serving
HighlightNutrientUnit
kcal351
fat9g
saturates2g
carbs45g
sugars3g
fibre4g
protein25g
low insalt1.13g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, September 2011

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A star rating of 5 out of 5.4 ratings
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