Beautifully tasty fish curry, perfect for prep or cooking for others!
Ingredients below are for curry ONLY - does not include rice/yoghurt etc.. (Don't forget to add these calories)
4 haddock fillets (or any white fish)
1 Small Onion
350g Fresh Tomatoes (or 1 can of tinned tomatoes)
1 Green Bell Pepper
20g Fresh Chilli
4 Cloves of Garlic
20g fresh ginger
Handful of Fresh Parsley (or a Tbsp Dry)
1 Tbsp Medium Curry Powder
50g Red Lentils
1 Tbsp Olive Oil
Zest of 1/2 Lemon
Squeeze of Lemon Juice
1 Cup Water
1. put the chilli, garlic and ginger into a blender alongside the parsley, curry powder, lemon zest and juice and blend into a paste
2. Pop the haddock fillets into the oven to cook (180 degrees for 20 minutes - might need longer if the fillets are chunky).
3. Heat the oil up in a pan. Once hot add the curry paste and fry off for a couple of minutes. Dice up the onion and green pepper and add to the pan with the curry paste. Season with salt and pepper.
4. Roughly dice the tomatoes (or use tinned) and add to the pan alongside the lentils. Add 1 cup of water and cover, leaving to simmer on a low- medium heat.
5. Once the fish is cook, gently flake with a fork. Add the flaked fish into the curry, and simmer for a further 5 minutes until the lentils are cooked through.
6. Serve with rice and Greek yogurt (calories not included in this recipe) and top with some fresh parsley