Tandoori Tilapia


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)

Nutritional Information:

Per serving: Energy (kcal) 469 Fat 12g of which saturates 6g Carbohydrates 61g of which sugars 12g Protein 33g Salt 1.65g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

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