Recipe
for :
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Aromatic Fish Topped Naan
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|
 This
recipe for Aromatic Fish Topped Naan comes from Seafish
- www.seafish.org
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
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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