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Indian Fish and Vegetable Curry

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 69 kcal

Ingredients
 

for serving:

  • 3 tbsp Tikka curry paste
  • 400 g Fish fillets
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 2 cm Fresh ginger
  • 1 Pc. Chilli pepper
  • 20 g Fresh coriander
  • 350 g Potatoes
  • Sesame oil
  • 1 Can Cherry tomatoes
  • 300 g Cauliflower
  • 60 g Red or yellow lentils
  • 75 g Natural yoghurt
  • Salt pepper
  • Lemon wedges, some yoghurt, some coriander leaves, roasted almond flakes

Instructions
 

  • First cut the lemon in half and squeeze out the juice from one half. Mix with 1 tbsp of the curry paste. Brush the fish fillets (if frozen, then still frozen) with the mixture and, if necessary, let them thaw.
  • Peel the onion, garlic and ginger and chop them very finely. Chop the coriander and chilli pepper as well. Peel and roughly dice the potatoes. Divide the cauliflower into florets.
  • Heat the oil in a large saucepan and sweat the onion, garlic, ginger, chilli and the rest of the curry paste in it. Add cauliflower and potatoes, sauté for a few minutes over low heat. Add the cherry tomatoes with their liquid, 500 ml water and coriander. Add the lentils, bring to the boil and then simmer over a medium heat for about 30 minutes, until the sauce is a little thicker. If necessary, add a little more water. At the end, season with salt and pepper and stir in the yoghurt.
  • Fry the fish fillets in a pan in a little oil on both sides for about 4 minutes.
  • Arrange the vegetable curry in a large bowl and garnish with yogurt blobs, roasted almond flakes and coriander flakes. Serve the fish fillets separately with lemon wedges. This goes well with rice and all Indian flatbreads, e.g. Naan, Chapatis etc ...

Nutrition

Serving: 100gCalories: 69kcalCarbohydrates: 13.7gProtein: 2.2gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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