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Fantastic fish tikka curry
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Total Time:
1 hour 10 minutes
Delicious and versatile curry with frozen fish and veggies. Customize to your taste for a satisfying meal.
Ingredients:
  • 1 lemon
  • 3 tablespoons tikka curry paste
  • 400 g frozen white fish fillets from sustainable sources
  • 1 onion
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 fresh red chilli
  • 15 g fresh coriander (½ a bunch)
  • olive oil
  • 300 g potatoes
  • 2 ripe tomatoes
  • 300 g frozen cauliflower florets
  • 50 g red split lentils
  • 1 mug basmati rice (320g)
  • 10 cloves
  • 4 tablespoons fat-free natural yoghurt
Instructions:
  • Cut the lemon in half and set aside one half for serving. Squeeze the juice of the other half onto a large plate and add 1 tablespoon of tikka paste. Mix well, then coat the frozen fish with the mixture and let it marinate. Prepare the vegetables and spices, then sauté them in a large casserole pan with oil and the remaining tikka paste. Add potatoes and cook until softened. Add tomatoes, cauliflower, lentils, and boiling water. Simmer until lentils are cooked and the sauce has thickened. Adjust seasoning as needed. Cook rice with boiling water, salt, and cloves until the liquid is absorbed. Pan-fry the marinated fish until charred and cooked through. Stir in half the yoghurt into the curry and garnish with the remaining yoghurt. Fluff up the rice, top with flaked fish, and sprinkle with coriander leaves. Serve with lemon wedges on the side.

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