Whitby Seafoods Bombay Style fish‘n’chip Butty Recipe
A twist on a British favourite - a spicy fish and chip butty. Bengali prawns served in a warm chapati with Bombay spiced chunky chips and curry sauce .
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Ingredients
- 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
- 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
- 100g Whitby Seafoods Indian Bengali King Prawns
- 1 Large chapati, warmed
- 1 tbsp Coriander leaves, roughly chopped
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