This irresistible fish curry, served with fragrant basmati rice, bursts with curry spices. It's a healthy, economical dish that showcases fresh ingredients without excess cost. Squeeze juice from half a lemon into a tablespoon of curry paste and mix well. Coat frozen fish fillets (pollock or sea bream) with this zesty paste, reserving some for later. Finely chop 1 onion, 2 garlic cloves, fresh coriander, a ginger root, and dice 1 red pepper for added depth. Sauté in an oiled pan over medium heat. Peel and slice potatoes, add to the pan, and cook 15 minutes. Stir in diced tomatoes, 300g cauliflower florets, and 50g crushed red lentils. Simmer for 45 minutes total, stirring and adding water as needed. With 15 minutes left, boil 350g white basmati rice in double volume of salted water. Pan-fry fish fillets 5 minutes per side max. Finish by stirring in 4 tablespoons light cream. Serve hot with coriander and lemon juice.
A gourmet vegetarian delight blending curry, cauliflower, chickpeas, and pineapple. Soak dried chickpeas overnight with a bay leaf (skip if using canned). Sauté cauliflower 2 minutes in olive oil, then add 1 cup basmati rice, 2 cups boiling water, 2 minced garlic cloves, salt, and lemon juice. Cover and steam 5 minutes. Add more olive oil, mustard, turmeric, and curry leaves (or powder). Stir in chopped ginger, garlic, red pepper, and coriander. Add sliced tomatoes, coconut milk, drained chickpeas, and pineapple chunks. Heat papadums (lentil pancakes) in microwave 1 minute at 800W. For garnish, crush fresh mint into crème fraîche, season with salt, pepper, and lemon juice. Serve immediately.
Mix 250g cooked lentils with garam masala and fry until golden. Boil 300g brown or basmati rice with cardamom in salted water. Add 200g green beans, cover, and simmer low. Blend 3 peeled tomatoes, 1 peeled ginger root, 2 onions, turmeric, 1 tablespoon honey, curry paste, fresh cream, and coconut milk; stir into lentil pan. Add 200g frozen chickpeas to rice pot. Microwave papadums 2 minutes. Serve curry with raw chili, coriander, and lemon juice.
