tub raita or mango chutney and lemon wedges, to serve
Heat oven to 200C/180C fan/gas 6.
Toss chips with curry paste, half the oil
and some seasoning on a baking tray,
then cook for 20 mins on the top shelf.
Meanwhile, toast the naan in a toaster,
then whizz to crumbs in a food processor
with the curry powder. Lay the fish on a
baking tray, brush with the rest of the oil,
then pack the crumbs on top and drizzle
with a little extra oil. Transfer the chips to
a lower shelf and cook the fish above for
10 mins until crisp and golden.