For 2 (For 4)
Potato: 3 (6)
Savoury Tarka Blend: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Tandoori Paste: 1 pod (2 pods)
Shallot: 1 (2)
Lemon: 1 (2)
Tilapia Fillets: 2 (4)
Fresh Mint: 1 bunch (2 bunches)
Crushed Garlic: 1 sachet (2 sachets)
Peas: 1 bag (2 bags)
Butter: 1 portion (2 portions)
Red Chilli Flakes: 1 pod (2 pods)
Natural Yoghurt: 1 pod (2 pods)
Per serving: Energy (kcal) 469 Fat 12g of which saturates 6g Carbohydrates 61g of which sugars 12g Protein 33g Salt 1.65g
In the ‘50s and ‘60s, Punjabis and Sikhs moved to the Midlands to work in Britain’s factories and foundries. Initially, racism and hostility barred these immigrants from the area’s pubs; but as the traditional pub trade struggled, several establishments found a new lease of life thanks to Indian publicans, who began serving Punjabi food alongside the typical draught ales and lagers. The ‘Desi pub’ redefined the British institution for a more inclusive era, while also introducing new, ingenious twists on classic pub food. This mouthwatering tandoori fish and chips with minted masala peas is our salute to a most under-appreciated fusion cuisine
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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