Indian crumbed fish with spicy chips

• large potatoes↗3

  cut into skinny chips

• curry paste↗1 tbsp
• vegetable oil↗1 tbsp

  plus extra to drizzle

• large garlic and coriander naan bread1
• curry powder↗1 tbsp
• sustainable white fish450g g

  fillets

• tub raita or mango chutney

  and lemon wedges, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.

2. 2

   Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.