Aromatic Fish Topped Naan
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Aromatic Fish Topped Naan
(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
chopped coriander, to garnish
to make Aromatic Fish Topped Naan
together the yogurt with the spices and chutney. Add
the fish and mix well. Chill for 10 minutes.
heat the naan bread according to pack instructions.
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.
the fish over the naan bread and garnish with the
with chutney and lemon wedges.
with the permission of Seafish - www.seafish.org