Spiced fish & chips with coriander chutney

Spiced fish & chips with coriander chutney

https://www.coop.co.uk/recipes/spiced-fish-and-chips-with-coriander-chutney

Fish and chips gets a spicy makeover in this easy dish, then is served with sweet potato wedges and a coriander chutney

  • Feeds 2Feeds 2
  • Ready in 50 minutes

Each serving contains

  • Energy
    22%
    1897kj 449kcal
  • Fat
    Low 12%
    8.2g
  • Saturates
    Low 6%
    1.1g
  • Sugar
    Low 14%
    12.8g
  • Salt
    Low 20%
    1.19g

% of adult’s reference intake | Carbohydrates per serving : 60g

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Ingredients

  • 1 tsp each cumin seeds, coriander seeds, fennel seeds and mustard seeds
  • ½ tsp each ground turmeric and mild chilli powder
  • 2 small sweet potatoes, skin on, sliced into wedges
  • 2 tsp Co-op vegetable oil
  • 240g pack Co-op skinless cod fillets
  • 300g can Co-op mushy processed peas

For the coriander chutney

  • Juice of ½ lime
  • ¼-½ green chilli, deseeded and finely chopped (according to your taste)
  • 25g coriander, a pinch reserved to garnish
  • 10g ginger, grated
  • 1 garlic clove, grated

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toast the whole spices in a dry frying pan over a medium heat for 1-2 mins, until fragrant and crackling
  3. Tip into a pestle and mortar and bash into a chunky powder
  4. Mix through the ground turmeric and chilli powder and season
  5. Toss the sweet potatoes in a bowl with 1 tsp of the oil and 1 tsp of the spice blend until well coated
  6. Spread out in a single layer on a baking tray and roast for 30-35 mins, turning after 20 mins
  7. Rub the fish with 1 tsp oil and the rest of the spice blend and set aside
  8. Place onto a baking tray lined with foil and bake under the sweet potato wedges for 8-10mins, or until the flesh flakes easily when gently pressed
  9. Meanwhile, blitz together the ingredients for the chutney, along with 50ml cold water, until smooth
  10. Cook the peas according to the pack instructions, then spoon over the fish
  11. Drizzle over the chutney and serve with the wedges on the side

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