Whitby Seafoods Bombay style fish‘n’chip butty

Method Print recipe

1. 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.
2. 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.
3. Take the pan off the heat and add the sugar and fresh coriander, then blitz with a hand blender to achieve a smooth sauce.
4. 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.
5. 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.
6. Whilst the potatoes are cooking, deep fry the Whitby Seafoods Indian Bengali King Prawns as directed on the pack.
7. 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.