Indian fish and chips

With golden saffron potatoes and an authentic tandoori butter, Kate Watts transforms this British tea-time treat into a sophisticated and memorable dish
Indian fish and chips
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the tandoori butter

  • 1 1/2 tsp garlic paste
  • 1 1/2 tsp ginger paste
  • 2 green chillies, seeds removed
  • 1/4 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 lime, juice and zest
  • 125 g unsalted butter

For the saffron crushed potatoes

  • 300 g new potatoes
  • 1/2 tsp powdered saffron
  • 25 g unsalted butter

For the green beans with coconut

  • 140 g trimmed green beans
  • 1 tbsp olive oil
  • 1 tbsp dessicated coconut
  • 1 tsp mustard seeds

For the fish

  • 4 fillets of sea bream
  • knob butter


1. For the tandoori butter: in a small food processor mix the garlic, ginger, chillies, chilli powder, turmeric, garam masala, lime zest, lime juice and butter.

2. Blitz to a smooth paste and set aside while you prepare the accompaniments.

3. For the crushed saffron potatoes: boil the new potatoes in a large pan of salted water until tender.

4. While the potatoes are boiling, add a drop of boiling water to the saffron. Drain the potatoes and return to the pan over a low heat.

5. Add the butter and saffron and season with salt and pepper. Roughly crush together with a potato masher and keep warm until you are ready to serve.

6. For the green beans with coconut: blanch the green beans in boiling, salted water for 2-3 minutes until just tender. Drain and rinse under cold water to retain their bite and colour.

7. Return the pan to the heat and add the oil, coconut and mustard seeds to the pan. Fry until the beans are golden and fragrant.

8. For the fish: heat a heavy bottomed frying pan with a drizzle of oil until really hot. Add the knob of butter. Season the fillets and place in the pan, skin side down.

9. Cook for 4-5 minutes until almost cooked through. Carefully turn the fillets and add a generous tablespoon of the tandoori butter. As the butter melts spoon it over the fillets and cook for 2-3 minutes. Serve with the saffron potatoes and green beans and spoon over a little of the juice from the pan.

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