Indian crumbed fish with spicy chips

Ingreadient:

• 3 large potatoes, cut into skinny chips
• 1 tbsp curry paste
• 1 tbsp vegetable oil, plus extra to drizzle
• 1 large garlic and coriander naan bread
• 1 tbsp curry powder
• 450g sustainable white fish fillets
• tub raita or mango chutney and lemon wedges, to serve
   

Direction

1. Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
2. Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.