Jamie's Fish Tikka Curry: (serves 4)
- 1 lemon
- 3 tbsp tikka curry paste
- 400 gr frozen white fish fillets
- 1 spring onion
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 15 gr fresh coriander
- olive oil
- 300 gr potatoes
- 2 ripe tomatoes
- 300 gr frozen cauliflower florets
- 50 gr red split lentils
- 320 gr basmati rice
- some cardamom pods to taste
- 4 tbsp fat-free natural yoghurt
Squeeze the juice of half a lemon and mix this with 1 tbsp of the tikka curry paste. Massage the still frozen fish with this mixture and leave them to marinate and defrost.
Peel the potatoes and cut them in 2 cm cubes. Cut the spring onion, garlic, ginger and coriander finely. Put on a large pan on medium heat and mix those ingredients with some olive oil and the remaining 2 tbsp of tikka paste. Stir the potatoes in the pan with the rest and leave them to cook for 15 minutes. Cut the tomatoes and add those to the pan with the cauliflower florets, cardamom, 600 ml of boiling water and the lentils. Bring to a boil and then let it simmer on a lower heat for 45 minutes. This sauce must have thickened and the lentils must be soft.
Around 15 minutes before the curry is ready, boil the rice. We do this in a rice cooker.
Put the fish in a pan and bake both sides for 3-5 minutes, depending on the thickness of the fish. Do not add any more oil, because the fish is already coated. Don't move the fish around, just let it color nicely.
Stir half the yoghurt through the curry and serve the rest on top. We placed first the rice on a plate, then the curry and lastly the fish. Squeeze some more lemon juice over everything, if desired.