It's from the Guardian today.....
Curried fish finger sandwich
The Bombay mix brings an unexpected spicy crunch that takes this sandwich to the next level.
Prep 5 min
Cook 15 min
Makes 2
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8 fish fingers
100g Greek yoghurt
Juice of 1 lime
1 tbsp curry powder
Salt
2 tbsp mango chutney
4slices farmhouse loaf
1 granny smith apple, cored and finely sliced
1 cos lettuce
100g Bombay mix
Cook the fish fingers according to the packet instructions. Mix the yoghurt, lime juice, curry powder and season with salt.
Spread half the mango chutney on one slice of bread, spread half the yoghurt on another slice, then put half the fish fingers, apple, lettuce and Bombay mix on top. Put the lid on.
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