Recipes

Whitby Seafoods Bombay style fish‘n’chip butty

Name: Whitby Seafoods Bombay style fish‘n’chip butty
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 servings
Ingredients: For the chip shop curry sauce; 1 tbsp Vegetable oil; 1 Large onion, finely chopped; 2 Large garlic cloves, crushed; 2cm Ginger, peeled and grated; 2 tsp Everyday Favourites ground turmeric; 2 tbsp Everyday Favourites medium curry powder; 1 tbsp Everyday Favourites plain flour; 50ml Hot vegetable stock, made with 1 stock cube; 400ml Can coconut milk; 1 tsp Sugar; 10g Fresh coriander, leaves and stalks roughly chopped; For the Bombay spiced chunky chips; 200g Potatoes, such as Maris piper, peeled and cut into 2cm dice; 1½ tbsp Vegetable oil; ¼ tsp Everyday Favourites chilli powder; ½ tsp Everyday Favourites ground turmeric; ½ tsp Everyday Favourites garam masala; ¼ tsp Nigella seeds; Sea salt; To serve; 100g Whitby Seafoods Indian Bengali King Prawns; 1 Large chapati, warmed; 1 tbsp Coriander leaves, roughly chopped

A twist on a British favourite - a spicy fish and chip butty. Indian Bengali prawns served in a warm chapati with Bombay spiced chunky chips and a chip shop style curry sauce.

02/12/2024

Serves 1
Timing: 32 mins

Rating

Votes: 2 Average: 5

Ingredients

For the chip shop curry sauce
Vegetable oil	1 tbsp
Large onion, finely chopped	1
Large garlic cloves, crushed	2
Ginger, peeled and grated	2cm
Everyday Favourites ground turmeric	2 tsp
Everyday Favourites medium curry powder	2 tbsp
Everyday Favourites plain flour	1 tbsp
Hot vegetable stock, made with 1 stock cube	50ml
Can coconut milk	400ml
Sugar	1 tsp
Fresh coriander, leaves and stalks roughly chopped	10g

For the Bombay spiced chunky chips
Potatoes, such as Maris piper, peeled and cut into 2cm dice	200g
Vegetable oil	1½ tbsp
Everyday Favourites chilli powder	¼ tsp
Everyday Favourites ground turmeric	½ tsp
Everyday Favourites garam masala	½ tsp
Nigella seeds	¼ tsp
Sea salt

To serve
Whitby Seafoods Indian Bengali King Prawns	100g
Large chapati, warmed	1
Coriander leaves, roughly chopped	1 tbsp

Method

To prepare the sauce, heat the oil in a medium sized saucepan, add the onion and cook gently for 5 minutes until the onion is soft but not coloured. Add the garlic and ginger and cook for another minute.
Sprinkle over the spices and the flour and cook for a minute. Take the pan off the heat and pour in the stock and coconut milk. Mix well to combine, bring to the boil then cover and simmer for 15 minutes.
Take the pan off the heat and add the sugar and fresh coriander, then blitz with a hand blender to achieve a smooth sauce.
Meanwhile, bring a pan of water to the boil, add the potatoes and simmer for 8-10 minutes until just tender, then drain in a colander.
Heat the oil in a small non-stick pan, then add the spices and a pinch of salt and fry gently for 30 seconds. Add the potatoes and fry for 6-7 minutes until crispy on the outside and coated in the spices.
Whilst the potatoes are cooking, deep fry the Whitby Seafoods Indian Bengali King Prawns as directed on the pack.
To assemble, pile the potatoes down the centre of the chapati, top with the prawns followed by a drizzle of curry sauce and a sprinkling of coriander. Fold in the edges of the chapati, then roll up tightly. Serve any remaining curry sauce in a small bowl on the side for dipping.