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Ingredients 250g (9oz) whitefish fillets such as pollack or coley, skinned and cubed
225g (8oz) natural yogurt
1 x 5ml spoon (1 teaspoon) ground cinnamon
1 x 5ml spoon (1 teaspoon) ground ginger
2 x 5ml spoon (2 teaspoons) ground cumin
2 x 15ml spoon (2 tablespoons) tomato chutney
2 small naan bread
4 x 5ml spoon (4 teaspoons) vegetable oil
1 red pepper, deseeded and cubed
2 x 15ml spoon (2 tablespoons) lemon juice
fresh chopped coriander, to garnish
Serves 2
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Method
Mix together the yogurt with the spices and chutney. Add the fish and mix well. Chill for 10 minutes.
Meanwhile heat the naan bread according to pack instructions.
Heat half the oil in a frying pan and cook the pepper for 5 minutes until soft. Add the remaining oil and add the fish. Cook for a further for 4 minutes, or until the fish is cooked. Add the lemon juice.
Spoon the fish over the naan bread and garnish with the coriander.
Serve with chutney and lemon wedges. |
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Aromatic Fish-Topped Naan
