Ingredients
- 1 lemon
- 3 tablespoons tikka curry paste
- 400 gr. frozen white fish fillets , from sustainable sources
- 1 onion
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 fresh red chilli
- 15 gr. of fresh coriander
- olive oil
- 300 gr. potatoes
- 2 ripe tomatoes
- 300 gr. frozen cauliflower florets
- 50 gr. red split lentils
- 320 gr. basmati rice
- 10 cloves
- 4 tablespoons fat-free natural yoghurt
Method
- Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste.
- Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
- Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste.
- Peel the potatoes, cut them into 2 cm chunks, then stir them into the pan and cook everything for 15′, or until softened, stirring occasionally.
- Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600 ml of boiling water, and bring back to the boil.
- Simmer for 45′, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection.
- Around 15′ before the curry is ready, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves.
- Cook on a medium heat, with the lid on, for 12′, or until all the liquid has been absorbed.
- Dry-fry the fish in a large non-stick pan for 3 – 5′ per side, depending on the thickness, or until charred, gnarly and cooked through, don’t be tempted to move it around, just let it colour and crisp up nicely.
- Stir half the yoghurt through the curry and dollop the remaining yoghurt on top.
- Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over.