Indian-spiced seafood wrap with date chutney

1. 1

   To make the marinade, mix all of the ingredients together in a large bowl.

2. 2

   To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes.

3. 3

   To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée.

4. 4

   To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm.

5. 5

   Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2-3 minutes. Drain well on kitchen paper.

6. 6

   To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.