Tandoori Plaice with Green Chutney - James Martin Chef

Ingredients

• 1 large place, filleted and skinned
• 400g thick Greek yoghurt
• 5g ground coriander
• 1 tsp turmeric
• 10g mild red chilli powder
• 5g cumin seeds
• 5g garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• Optional fresh curry leaves
• 1 bunch mint leaves
• 1 bunch coriander
• 4 cloves garlic
• 2 green chillies
• 2 tbsp sugar
• 2 tbsp water
• 1 lemon juice
• 1 tsp ginger
• 1 tsp salt
• 3 tbsp water
• 1 tsp asafoetida
• Mix all the spices together for the marinade with the yoghurt and cover the fish in the marinade. Pop onto an oiled tray, sprinkle with curry leaves then roast in a hot oven for 6 to 8 minutes.
• Blitz all the ingredients together for the chutney.
• To serve, spoon the chutney onto plates and sit the fish on side.