Indian crumbed fish with spicy chips
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 5 out of 5.4 ratingsRate
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Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
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Ingredients
Nutrition
Units:
MetricUS
-
3 large potatoes
cut into skinny chips
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1 tbsp curry paste
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1 tbsp vegetable oil
plus extra to drizzle
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1 large garlic and coriander naan bread
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1 tbsp curry powder
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450g sustainable white fish
fillets
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tub raita or mango chutney
and lemon wedges, to serve
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Nutrition: per serving
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kcal351
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fat9g
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saturates2g
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carbs45g
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sugars3g
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fibre4g
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protein25g
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salt1.13g
low
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Method
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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.
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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.
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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