Place your Birds Eye Chunky Fish Fingers on a lined baking tray and bake according to the on-pack cooking instructions.
Heat a frying pan over a medium heat and add your cardamom pods, cloves, cinnamon, cumin seeds and coriander seeds, cooking until fragrant.
- Pour into a bowl and mix with the garam masala, turmeric, chilli powder & nutmeg.
Add the mayonnaise, yoghurt, garlic, ginger, tomato puree, ground almonds, mango chutney, oil and coriander leaves. Mix thoroughly with a spoon. Alternatively, if you’re in need for speed or don’t have the necessary sauce ingredients, opt for a ready made korma sauce.
In separate bowls, mix together all the ingredients for the salad and the pickled onions.
Place your naan on a board. Place lettuce on one half, topped with 3 Birds Eye Chunky Fish Fingers, korma sauce, chopped salad & pickled red onions. Fold over the other half for your naan sandwich!