Indian fish and chips recipe

22 ratings Rate
  • Serves 2
  • 10 mins to prepare and 30 mins to cook
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Customer recipe by Kate Watts
Added 84 months ago

To make the tandoori butter

In a small food processor mix the garlic, ginger, chillies, chilli powder, turmeric, garam masala, lime zest and juice and butter. Blitz to a smooth paste and set aside while you prepare the accompaniments.

To make the crushed saffron potatoes

In a large pan of boiling salted water, boil the new potatoes until tender. While the potatoes boil add a drop of boiling water to the saffron. Drain the potatoes and return to the pan over a low heat.

Add the butter and saffron and season with salt and pepper. Roughly crush together with a potato masher and keep warm until you are ready to serve the dish.

To make the green beans with coconut

Blanch the green beans in boiling, salted water for 2-3 minutes until just tender. Drain and rinse under cold water to retain their bite and colour.

Return the pan to the heat and add the oil, coconut and mustard seeds to the pan. Fry until they are golden and fragrant. Stir in the beans until warmed through and serve with the fish.

To make the fish

Heat a heavy bottomed frying pan with a drizzle of oil until really hot. Add the knob of butter, season the fillets and place in the pan skin side down.

Cook for 4-5 minutes until almost cooked through, carefully turn the fillets and add a generous tablespoon of the tandoori butter. As the butter melts spoon it over the fillets and cook for 2-3 minutes. Serve with the saffron potatoes and green beans, spoon over a little of the juice from the pan and enjoy.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • For the tandoori butter
  • 1½tsp garlic paste
  • 1½tsp ginger paste
  • 2 green chillies, deseeded
  • ¼tsp chilli powder
  • ½tsp turmeric
  • ½tsp garam masala
  • 1 lime, juice and zest
  • 125g (4oz) unsalted butter
  • For the saffron crushed potatoes
  • 300g (10oz) new potatoes
  • ½tsp powdered saffron
  • 25g (1oz) unsalted butter
  • For the green beans with coconut
  • 140g (5oz) trimmed green beans
  • 1tbsp desiccated coconut
  • 1tsp mustard seeds
  • 4 sea bream fillets
  • 1tbsp olive oil
  • knob of butter

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