Tikka Fish Curry

I did enjoy this meal, next time I think I would add a bit more chilli for a little extra kick.

It uses frozen fish fillets so makes a cheap meal and comes from the Save with Jamie book. I bought a pack of pollock and a pack of basa from Aldi so although the quality isn’t as good as it is from the fishmonger it’s fine in something like this.

Squeeze half a lemon onto a plate along with some tikka paste. Mix and massage all over the fish then leave the fish to defrost.

When ready, peel and slice a couple of cloves of garlic, an onion, a piece of ginger, a red chilli and some coriander stalks. I’m not sure if I have mentioned this tip before but please peel your ginger with a spoon. It’s far easier. I think I saw that on the Hairy Bikers. Pop it all in a casserole pan with some olive oil and more tikka paste.

Peel and cut some potatoes into small squares, add them to the pan and keep stirring occasionally, until the potatoes are softened.

Add some quartered tomatoes and some frozen cauliflower florets. along with some lentils and some boiling water. Simmer until you have a lovely thick sauce and the lentils are cooked through (about 45 minutes). Adding water if required.

Cook the fish in a dry pan, don’t move it around, let it crisp a little. Stir some yoghurt through the curry.

Serve up with another dollop of yoghurt and a squeeze of lemon.

TWD_Mar_Fish_curry

Using LEMON, TIKKA PASTE, FROZEN FISH, GARLIC, GINGER, RED CHILLI, CORIANDER, POTATOES, TOMATOES, FROZEN CAULIFLOWER, RED LENTILS and NATURAL YOGHURT…

This was dinner…1st March 2014.

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