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Kashmir plaice Serves 4

  • Ingredients:

  • 4 170g (6oz) plaice fillets, defrosted, skinned
  • 2 15ml spoon (2 tbsp) sunflower oil
  • 1 bunch spring onions, chopped
  • 1 red pepper, deseeded and chopped
  • 55g (2oz) raw cashew nuts
  • 1 350g jar Indian saffron chicken sauce
  • salt and freshly milled black pepper
  • fresh chopped coriander, to garnish


  1. Heat the oil in a large pan.  Add the spring onions and pepper.  Cook for 1-2 minutes and stir in the nuts.
  2. Place the fish onto a board, skinned side up.  Cut in half lengthways, fold once and set aside.
  3. Add the sauce, bring to the boil, reduce the heat and add the fish.  Cover and cook for 10-15 minutes, stirring the sauce occasionally.  Season.
  4. Serve garnished with the coriander and serve with poppadums and a selection of chutneys or relishes.

35g Protein; 29g Fat; 15g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry