Tandoori Tilapia
Ingredients:
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
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
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins
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