Tandoori Plaice with Green Chutney

Tandoori-spiced plaice roasted to perfection, served with a herb-packed green chutney that is bursting with bold flavours including coriander, garlic, chillies, lemon juice, ginger and asafoetida. James used spices from Spice Kitchen.

Ingredients

1 large place, filleted and skinned

Marinade

400g thick Greek yoghurt
5g ground coriander
1 tsp turmeric
10g mild red chilli powder
5g cumin seeds
5g garam masala
5g ground coriander
1 tbsp ginger paste
1 tbsp garlic paste
Optional fresh curry leaves

For the chutney

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

Method

Print Recipe

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.

Ingredients

1 large place, filleted and skinned

Marinade

400g thick Greek yoghurt
5g ground coriander
1 tsp turmeric
10g mild red chilli powder
5g cumin seeds
5g garam masala
5g ground coriander
1 tbsp ginger paste
1 tbsp garlic paste
Optional fresh curry leaves

For the chutney

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

Method

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.