Inactive
Fish Curry
Serves: 4
Difficulty level: Easy
Prep Time: 15 mins
Cook Time: 60 mins
INGREDIENTS
1 lemon
3 tablespoons of tikka curry paste
400g white fish (eg snapper, cod)
1 onion
2 cloves of garlic
3cm piece of ginger
1/2 a bunch of fresh coriander
3cm piece of ginger
1/2 a bunch of fresh coriander
1 tablespoon of olive oil
300g (10.5) oz potatoes
2 large tomatoes (or canned tomatoes)
50g red split lentils
1 cup of basmati rice
4 tablespoons of low fat natural yogurt
300g cauliflower (about 4 cups)
DIRECTIONS
- Cut the lemon in half - cut one half into wedges for serving later. Squeeze the juice from the other half lemon onto a large plate and mix in 1 tablespoon of the tikka paste.
- Spoon the paste over the fish and rub in well. Set aside.
- Peel the onion, garlic and ginger and chop well. Heat a large casserole on a medium heat and add 1 tablespoon of olive oil.
- Add the onion, garlic, ginger and rest of tikka paste to the casserole dish and cook for a few minutes.
- Peel the potatoes and cut into cubes. Add to the pan and cook for 15 minutes or until soft. Stir occasionally.
- Quarter the tomatoes and add to the pan. Add the cauliflower, lentils, 600ml of boiling water and bring to a boil. Turn down the heat and simmer for 45 minutes or until the lentils are cooked and the sauce is thick. Add extra water if necessary.
- Before the curry is cooked, cook your basmati rice according to the instructions on the packet.
- Get out another pan (preferably non stick) and dry fry the fish for 3-5 minutes each side, or until charred (don't move the fish around, just let it cook).
- Stir the yogurt through the curry. Layer your dish so the rice is on the bottom, then fish, then curry. Serve.
- Note - you can use broccoli or pumpkin instead of cauliflower and any curry paste.
