Ingredients

250g (9oz) swordfish or cod fillets, skinned, fresh or defrosted and cubed
225g (8oz) natural yogurt
1 x 5ml spoon (1 teaspoon) ground cinnamon
1 x 5ml spoon (1 teaspoon) ground ginger
2 x 5ml spoon (2 teaspoons) ground cumin
2 x 15ml spoon (2 tablespoons) tomato chutney
2 small naan bread
4 x 5ml spoon (4 teaspoons) vegetable oil
1 red pepper, deseeded and cubed
2 x 15ml spoon (2 tablespoons) lemon juice

fresh chopped coriander, to garnish

Serves 2

Method

Mix together the yogurt with the spices and chutney. Add the fish and mix well. Chill for 10 minutes.

Meanwhile heat the naan bread according to pack instructions.

Heat half the oil in a frying pan and cook the pepper for 5 minutes until soft. Add the remaining oil and add the fish. Cook for a further for 4 minutes, or until the fish is cooked. Add the lemon juice.

Spoon the fish over the nann bread and garnish with the coriander.

Serve with chutney and lemon wedges.

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