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How to make crisp tikka fish with crushed minty peas
Fish and chips is synonymous with Britain as our much-loved tikka masala, so combine them and swap chips for peas for a healthier twist on the original for a spiced Friday night dinner
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Your support makes all the difference.Crisp tikka fish with crushed minty peas
Prep: 5 minutes
Cook: 15 minutes
Serves 4
600g frozen peas
1 submarine bread roll, roughly torn
1 tbsp tikka masala curry paste
75g Greek-style yoghurt, plus extra to serve
4 frozen pollock fillets, defrosted and patted dry
2 tbsp plain flour
1 tbsp vegetable or sunflower oil
¼ x 25g pack mint, leaves only, shredded
1 lemon, cut into wedges
Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender. Meanwhile, in a processor, whizz the bread with 2 tsp of the curry paste to make even crumbs. Spread over a plate. On another plate, mix together the yogurt and remaining curry paste.
Dust each fish fillet with flour, coat in the yogurt, then the crumbs. Heat the oil in a non-stick frying pan then cook for 2 minutes on each side, pressing the fish down occasionally with the fish slice as it fries.
Add the mint and a squeeze of lemon to the peas, mash to make a chunky purée, then season. Serve with the fish, a spoonful of yoghurt and more lemon for squeezing.
Cook’s tip: Wrap the remaining mint in damp kitchen paper, pop into a freezer bag and place in the fridge. It will help it keep for longer.
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