Fish Tikka Curry

Recipe adapted from "Cook Clever mit Jamie"

Ingredients:

1 lemon, halved

3 tbs tikka-currypaste*

400g frozen fish fillets

1 onion, finely sliced

2 cloves garlic, sliced

A thumb-sized piece of fresh ginger, finely sliced

1 fresh red chili, chopped

A bunch of coriander leaves (15g), chopped

Olive oil

300g potatoes, cleaned, peeled, cut into 2 cm cubes

2 tomatoes, quartered

300g cauliflower

600 ml water

4 tbs plain yoghurt

Coriander leaves for garnish

• On a large plate press the juice of half lemon, mix it well with 1 tbs of curry tikka paste.  Roll in and rub the frozen fish fillets until well covered, and let them thaw.
• In a cooking pot, on medium heat, preheat 1 tablespoon olive oil, add in the rest of tikka curry paste. Add in the onion, garlic, ginger, chili and coriander leaves. Cook until fragrant and then add in the potatoes, cook the potatoes for about 15 minutes, stir occasionally.
• Add in the tomatoes and cauliflower. Pour in 600 ml water, boil it and let it cook for about 45 minutes or until the sauce is thickened. 
• 15 minutes before the sauce is done, prepare the fish. In a non stick pan, without oil, cook the fish for about 3 to 5 minutes on each side until fully cooked, crisp and brown. 
• Add half of the yoghurt into the sauce, mix it well. Remove from heat. 
• On a serving plate, add basmati rice, break the fish into bite size pieces and add them on top of the rice, pour some of the sauce, potatoes, cauliflower and garnish with yoghurt and coriander leaves.

*You can use store bought tikka curry paste or make it by yourself. I made it by myself using Jamie Oliver's recipe. Click here for the complete recipe.