Impress your dinner guests with this Indian-inspired dish.
Heat the oil in a large non-stick frying pan and add the potatoes. Cook gently turning often until golden on both sides and cooked through.
Sprinkle over the seasoning spice to taste, reserving a large pinch for the fish. Stir in and keep warm.
Smear the fish on both sides with the paste and place skin side down on a lightly oiled baking tray. Drizzle over a little oil.
Place under a hot grill for 5-6 minutes or until the fish is cooked and charred in places. Even sprinkle over the speedy tandoori seasoning to taste, save the rest.
Meanwhile, in a pan, heat a little oil and small knob of butter and add the spring onion. Sweat until softened and add the peas.
Add a splash of water and cook for 2-3 minutes. Stir in the mint chutney. Season to taste.
Serve the tandoori fish with the minted peas and sautéed potatoes.
Exclusive recipe from The Spice Tailor.
Trending This Week