Got a craving for fish and chips or biryani? These homemade versions of your takeaway favourites are healthier and just as quick
Fish & chips with coconut batter & tartare sauce
Try cod and chips with a difference – the batter, made with coconut milk, is a revelation. For ease, we have shallow-fried the fish, but it’s still crispy, just like a takeaway.
SERVES 4 PREP 15 mins COOK 10 mins EASY
600g boneless and skinless fillet of cod loin
75g plain flour
1 egg
100ml coconut milk, plus a little extra if needed
1 tsp baking powder vegetable oil, for frying
For the tartare sauce
3 tbsp mayonnaise
3 tbsp Greek-style yogurt
4 small or 2 large cornichons,
chopped
1 tbsp capers, drained
1 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
To serve
oven chips
cooked peas
2 lemons, quartered
1 Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture feels too stiff.
2 In a small bowl, mix the tartare sauce ingredients and set aside.
3 Pour the oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 seconds. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
4 Serve the fish with the chips, peas, tartare sauce and lemon wedges.
PER SERVING 551 kcals • fat 38g • saturates 9g • carbs 18g • sugars 3g • fibre 1g • protein 32g • salt 1g
Skinny lamb biryani
Satisfy your curry cravings with this lighter take, where the lamb is stir-fried and the pilau ‘rice’ is made with cauliflower.
SERVES 2 PREP 10 mins COOK 20 mins EASY
350g cauliflower florets
½ tsp turmeric
3 cardamom pods, lightly crushed
½ tsp fennel seeds, lightly crushed few pinches of black onion seeds or nigella seeds
15g toasted flaked almonds
50g pomegranate seeds handful of small mint leaves
For the spicy lamb
1 tbsp rapeseed oil
1 large onion, finely chopped
1 tbsp finely chopped ginger
1 red chilli, deseeded and finely chopped
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
200g very lean lamb steak, cut into bite-sized pieces
200g can chopped tomatoes
1 tsp bouillon
1 Put the cauliflower in a food processor and pulse until it is reduced to a rice-like texture. Tip
