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Curry coconut fish with spiced lentils
4.3 3 ratings
Prep. 10 min
Total 30 min
4 portions
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Ingredients

  • boneless, skinless fish fillets (approx. 120 g each)
    4
  • Indian curry paste of choice, plus an extra 2 tsp (see Tips)
    30 g
  • coconut milk
    330 g
  • sea salt plus extra to season
    ½ tsp
  • onion cut into halves
    1
  • garlic cloves
    2
  • ghee
    20 g
  • fresh coriander leaves, stems and roots
    4 sprigs
  • ground coriander
    1 tsp
  • ground cumin
    1 tsp
  • dried curry leaves dried or fresh (optional)
    5
  • fresh long red chilli thinly sliced (see Tips)
    1
  • hot water
    200 g
  • dried red lentils rinsed
    100 g
  • frozen peas (see Tips)
    100 g
  • fresh green beans cut into pieces ( 3cm)
    100 g
  • carrot cut into battons
    1
  • coconut milk to drizzle
    70 g
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 426.3 mg
Protein 45 g
Calories 2441.7 kJ / 583.6 kcal
Fat 23.5 g
Fibre 8.4 g
Saturated Fat 17.9 g
Carbohydrates 41.1 g

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