1 green chilli, finely chopped - seeds in or out, it's up to you
1 small ripe mango, finely diced
1 tsp ground cumin
½ finger-length piece fresh root ginger, grated
large handful mint leaves, shredded
1 tbsp mango chutney
juice ½ lime
85g crustless stale white bread
1 tsp garam masala
½ tsp turmeric
1 tbsp olive oil
Indian-style green salad
Counts as 1
of 5-a-day, low fat.
Dice 1 cucumber
and mix with
4 sliced spring
onions, a large
salad leaves, juice
1 lime, 1 tsp
pinch of sugar
and a small
Heat oven to 200C/180C fan/gas 6
and put the fish fillets in a roasting tin.
Combine the chopped chilli, mango,
cumin, ginger, mint, mango chutney and
lime juice. Spoon a quarter of the relish
on top of each fillet and pat it down into
an even layer with your fingers.
Put the bread in a food processor with
the garam masala and turmeric and
whizz to fine crumbs. Add the olive oil
and give the processor one final pulse
to mix everything together.
Spoon the crumbs over the relish-topped
fillets. Cover the tin with foil and
bake for 10 mins. Remove the foil and
continue cooking for another 5 mins until
the fish flakes easily and the crumbs
have crisped on top. Serve with a green
salad – see recipe, below.