Fantastic fish tikka curry in a flash with Royal Blue and Shehrazade

 In Recipe

Fantastic fish tikka curry in a flash!

A deliciously perfumed budget-friendly Royal Blue fish curry with fluffy shehrazade rice and loads of veggies! This recipe proves that frozen fish can be just as good as fresh. This flavour-packed curry can be on the table quickly and makes the perfect last-minute dinner for busy weeknights.

Ingredients 

1 lemon

3 tablespoons of tikka curry paste

Frozen Royal Blue white fish fillets

1 onion

2 cloves of garlic

5 cm piece of ginger

1 fresh red chilli

½ a bunch of fresh coriander

Olive oil

300g of potatoes

2 ripe tomatoes

300g of frozen cauliflower florets

50g of red split lentils

1 mug of Shehrazade basmati rice

10 cloves

4 tablespoons of fat-free natural yoghurt

Method

Cut the lemon in half and cut one half into wedges for serving later. Squeeze the juice of the other half onto a large plate and add 1 tablespoon of tikka paste. Mix together and 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 oil and the remaining tikka paste.

Peel the potatoes and cut them into small bite-sized chunks. Then stir them into the pan and cook everything for around 15 minutes, or until softened, stirring occasionally. This will build up great flavour of the dish. 

Quarter the tomatoes, add to the pan with the cauliflower and lentils. Add 600ml of boiling water, and bring back to the boil. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick. Add splashes of water (if needed) then season to perfection.

Around 15 minutes before the curry is ready. Put 1 mug 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 approximately 12 minutes, or until all the liquid has been absorbed.

Dry-fry the fish in a large non-stick pan for around 3 to 5 minutes per side. Stir half the yoghurt through the curry mixture and then place 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.

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