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10 Minute Masala Fish and Mango Naan. Indian twist to the fish dish - oooff with a light batter and nicely spiced. The mango chutney and naan will satisfy every taste bud.
Serves: 2 Time: 10 minutes
Ingredients
2 x White Fish fillets, boneless (I used Plaice)
2 Mini Naans
1 Large Onion, diced
Bag of salad, to serve
Coriander, chopped
Vegetable oil, for deep frying
2 Tablespoons Masala Paste
2 Tablespoons Cornflour
2 Tablespoons Mango Chutney
Method
Heat the oven to 200°C. Chop your onion and then throw into frying pan with a tablespoon of oil to saute for a few minutes until soft. Once done, put the heat onto the lowest setting to keep warm.
Using kitchen roll blot your fish fillets so they are bone dry. Then using a dinner knife spread the masala paste all over your fish. Next, sieve the cornflour onto a plate or chopping board and dip your fish into the flour to coat. If you prefer, you can also sprinkle over the flour evenly on both sides of the fish. You don't want the flour batter to be too thick, just a light coating.
Next, heat a large, deep pan over high heat and add 3 tablespoons of veg oil into the pan, if your pan is quite large add a little more if you think it needs it. When hot you will need to test the heat by adding a pinch of the flour to check it fizzles, if it doesn't then heat for longer. Place your plaice (hehe) into the hot oil and fry for around 3 mins on each side depending on how thick your fish is. You want it nice and golden, be careful not to burn. Once done, transfer to a plate with kitchen roll and blot off any extra oil.
Meanwhile, heat your naans for 5 mins. Once done load your onions onto the naans with a tablespoon of mango chutney per person. Plate up your fish, sprinkle over coriander and add your salad and enjoy! Yummy!!
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Rosie ❤️
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