Whitby Seafoods Bombay Style fish‘n’chip Butty Recipe | Bidfood

Ingredients

• <strong>For the chip shop curry sauce</strong>
• 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
• <strong>For the Bombay spiced chunky chips</strong>
• 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
• <strong>To serve<s>
• 100g Whitby Seafoods Indian Bengali King Prawns
• 1 Large chapati, warmed
• 1 tbsp Coriander leaves, roughly chopped