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Aromatic Fish Topped Naan

Seafish This recipe for Aromatic Fish Topped Naan comes from Seafish -

Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Aromatic Fish Topped Naan

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

How to make Aromatic Fish Topped Naan

  • 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.

Serves 2





Reproduced with the permission of Seafish -