Indian Fish and Chips

Fish and chips can be a real indulgence, but we’ve revamped the traditional supper with delicate Indian spices and a creamy sauce to serve. We’ve used salmon but you could use any white fish such as cod, if you prefer.

Ingredients

Serves: 2

Ready in: 15 mins

• 1 tsp turmeric
• 1⁄2 tsp garam masala
• 2 Co-op Scottish salmon fillets
• 200g frozen French fries
• 2 tsp vegetable oil
• 1⁄4 tsp dried chilli flakes
• Peas, to serve

For the yogurt sauce

• 3 tbsp Co-op Greek style natural yogurt
• 1 baby gherkin, finely chopped
• 1 tsp drained capers, rinsed and finely chopped
• 1⁄8 cucumber, grated
• 1 tsp lemon juice
• 1 tbsp finely chopped coriander, plus extra to garnish
• 1⁄2 tbsp finely chopped mint (or, use 1tsp dried)

Method

1. Preheat the oven to 240°C/fan 220°C/Gas 9. Mix the turmeric and garam masala on a plate with some seasoning. Put the salmon fillets flesh-side down onto the spices.
2. Mix all the ingredients for the yogurt sauce in a small bowl, then set aside.
3. Cook the French fries according to pack instructions.
4. Rub the skin side of the salmon with a little of the oil, then heat the rest of the oil in a frying pan. Put the salmon fillets into the pan, skin-side down, and cook over a medium heat for 6-7 mins until the skin is crisping up. Carefully turn the fillets and cook for 3-4 mins more until the fish is golden and cooked through.
5. Toss the warm French fries with salt and lots of black pepper, plus the chilli flakes. Serve alongside the salmon with the yogurt sauce, peas and scatter with a little extra coriander.