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
2
-
Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 60g
Share this recipe
Grocery delivery and collection
Shop online and get delivery in as little as 2 hours.
Available in selected areas around the UK.
Please switch to another browser to Order online
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
- Preheat the oven to 200°C/fan 180°C/gas 6
- Toast the whole spices in a dry frying pan over a medium heat for 1-2 mins, until fragrant and crackling
- Tip into a pestle and mortar and bash into a chunky powder
- Mix through the ground turmeric and chilli powder and season
- Toss the sweet potatoes in a bowl with 1 tsp of the oil and 1 tsp of the spice blend until well coated
- Spread out in a single layer on a baking tray and roast for 30-35 mins, turning after 20 mins
- Rub the fish with 1 tsp oil and the rest of the spice blend and set aside
- 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
- Meanwhile, blitz together the ingredients for the chutney, along with 50ml cold water, until smooth
- Cook the peas according to the pack instructions, then spoon over the fish
- Drizzle over the chutney and serve with the wedges on the side
