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
4 pollock 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
1. Mix the yogurt, curry paste and mango chutney together with a dash of olive oil and season with ground black pepper.
2. Transfer the fish pieces in the marinade, coat thoroughly and leave to marinate for at least five minutes.
3. 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.
4. Return the pan to the heat and once hot, place the marinated pollock 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.
5. Warm the naan bread as per the instructions on the packet.
6. Divide the onions between the two naan breads, top with the pollock fish 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.