Indian crumbed fish with spicy chips
Serves 4
Easy
Prep:
Cook:
Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
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Showing items 1 to 3 of 6
- 3 large potatoescut into skinny chips
- 1 tbsp curry paste
- 1 tbsp vegetable oilplus extra to drizzle
- 1 large garlic and coriander naan bread
- 1 tbsp curry powder
- 450g sustainable white fishfillets
- tub raita or mango chutneyand lemon wedges, to serve
Nutrition: per serving
- kcal351
- fat9g
- saturates2g
- carbs45g
- sugars3g
- fibre4g
- protein25g
- salt1.13glow
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.
