Fish curry

This is making use of my favourite curry recipe: lentil, spinach and sweet potato which has a tomato-base.

Ingredients (serves 4)

3 shallots or a medium onion – chopped finely

2 cloves of garlic – crushed or grated

One-inch piece of fresh ginger grated

Your favourite curry paste to taste. I use half a jar.

Cherry tomatoes – about 12

Small amount of oil to soften the vegetables

2 medium sweet potatoes diced

2 pints of vegetable stock

1/2 cup of red lentils

Bag of organic fresh spinach (or frozen whole leaf spinach)

Tin of diced tomatoes

1lb ( or more)of thick white fish fillets

Method:

Fry the shallots, garlic, ginger and tomatoes together in a little oil until soft; stir in the curry paste. Add the sweet potatoes and stock. Cook gently for 5 minutes or until the sweet potatoes are slightly softened.

Add the red lentils, cover the pan, turn the heat down and gently simmer until they soften (15-20 minutes). Stir regularly to prevent them from sticking. If they start sticking, I take the pan off the heat for 5 minutes and if you keep the lid on they carry on cooking. Then check if they are soft enough.

Once the lentils are softened, add the tinned tomatoes and taste before you add any salt or black pepper.

Stir in the washed spinach.

Place the fish fillets on top of the curry, place the lid on and steam the fish. Mine took 10 minutes but it depends on the thickness of the fish.

Serve with rice or steamed cauli-rice. The curry and the succulent fish complement each other. I don’t chop the fish up as you want to see the pieces.

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