Ingredients
- 2 tbsp Greek yogurt plus some more to serve#
- 1 tbsp hot curry paste
- 1 tbsp mango chutney
- Olive oil
- Freshly ground black pepper
- 240g Basa fillets cut into bitesize pieces
- 1 large onion peeled and cut into chunky slices
- 2 naan breads
- A squeeze of lemon juice to serve
- Fresh coriander leaves to serve (optional)
Instructions
- Marinade - Mix the yogurt, curry paste and mango chutney together with a dash of olive oil and season with ground black pepper.
- Transfer the fish pieces in the marinade, coat thoroughly and leave to marinate for at least five minutes.
- Pour some olive oil into a pan, bring it to low-to-medium heat and fry the onions, stirring for a couple of minutes until starting to char and brown
- Remove from the pan. Return the pan to the heat and once hot, place the marinated
- Basa pieces into the pan and let them cook until slightly charred on one side (this will take about 1-2 minutes) then turn them
- over and cook on the other side keeping an eye on them – if they begin to get too hot, take the pan off the heat.
- Warm the naan bread as per the instructions on the packet. Divide the onions between the two naan breads, top with the Basa and some
- more Greek yogurt, followed by a squeeze of lemon juice.
- Scatter some fresh coriander leaves over the top and serve with mango chutney.