Lentil curry with fish
Seasonal Gluten free, Dairy free, Egg free recipe
Try and find pollack or hake, which are both white fish and more sustainable than cod or haddock. You could also use fresh tomatoes instead of tinned.
Preparation
Start by cooking the red lentils for around 15 minutes and leave to drain.
Cook the organic brown basmati rice for around 25 minutes.
Heat the oil in a deep frying pan and fry the pollack or hake together with the onions and madras curry powder for around 5 minutes.
Add the (tinned) tomatoes, the chard or spinach and red lentils and cook for 10 minutes or until it is piping hot and the chard or spinach has wilted.
Serve with the brown basmati rice.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Lentil curry with fish
Ingredients
- 1 tbsp madras curry powder
- 1 tin chopped tomatoes
- 100 g red lentils
- 120 g brown basmati rice
- 2 onions, peeled and chopped
- 2 tbsp sunflower oil
- 200 g chard or spinach, chopped
- 200 g pollack or hake (white fish)
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
