Crisp tikka fish with crushed minty peas

Total time: 0:20 Prep: 0:05 Cook: 0:15 Level: Easy Serves: 4 people Ingredients 600 g. frozen garden peas 1 submarine roll, roughly torn 1 tbsp. tikka masala curry paste 75 g. Greek-style yoghurt, plus extra to serve 4 frozen pollock fillets, defrosted and patted dry 2 tbsp. plain flour 1 tbsp. vegetable or sunflower oil 1 handful mint leaves, shredded 1 lemon, cut into wedges Directions Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender. Meanwhile, in a…

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