Birds Eye Chunky Fish Finger Korma Naanwich

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Directions

  1. Place your fish fingers on a lined baking tray and bake according to packet instructions.
  2. Heat a frying pan over a medium heat and add your cardamom pods, cloves, cinnamon, cumin seeds and coriander seeds, cooking until fragrant.
  3. Pour into a bowl and mix with the garam masala, turmeric, chilli powder & nutmeg.
  4. Add the mayonnaise, yoghurt, garlic, ginger, tomato puree, ground almonds, mango chutney, oil and coriander leaves. Mix thoroughly with a spoon.
  5. In separate bowls, mix together all the ingredients for the salad and the pickled onions.
  6. Place your naan on a board. Place lettuce on one half, topped with fish fingers, korma sauce, chopped salad & pickled red onions. Fold over the other half for your naan sandwich!