Tandoori Fish and Chip Tacos

Masala Chips topped with Fried Tandoori Fish, mint sauce, and garnishes. Makes 8 tacos - 1 each for starter, 2 for main

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend everything but the yogurt for a minute

Step 2

Mix in with the yogurt

Step 3

Adjust flavour with salt, lime juice, and water to get the right flavour and consistency to your liking

Step 4

Slice the potatoes into 1/2 inch chips. Boil in salted water for 15 minutes then set on a wire rack above a baking tray in the fridge and leave for at least an hour, or overnight

Step 5

Fry the chips in batches for 5 minutes at 140C and remove, then fry for 2 minutes at 180C

Step 6

Finely dice the onion and fry in oil on medium heat for 5 minutes til soft

Step 7

Mince the garlic and ginger snd add this to the onions with all the spices and fry for a further 2 minutes before adding the ketchup vinegar and water and simmering to a thick glaze to coat the chips, which are to be tossed in the sauce last minute

Step 8

Mix the flour and spices for the fish and whisk in the cold beer. If this is going to sit around for a while leave it in the fridge as we want it to be very cold

Step 9

Cut the fish into 8 long fish fingers and dust with flour before dipping into the batter then straight into 180C oil to fry for 4 minutes

Step 10

Remove from the oil and allow to drain

Step 11

Warm/cook the paratha

Step 12

Add your masala chips, fish, mint sauce, and garnish, then serve and enjoy!