Impossible to resist this delicious dish of fish with fondant rice spiced up with curry. This tasty and economical recipe makes the most of healthy ingredients without breaking the bank. Cut a lemon in half and, in a dish, anoint a tablespoon of curry paste with lemon juice. Spread the now lemony paste on your frozen fish fillets (pollock or sea bream). Keep some dough aside for one of the next steps. Peel and finely chop a new onion, two cloves of garlic, fresh coriander and a ginger root. For even more flavor, cut a red pepper into cubes. Place everything in an oiled frying pan and heat over medium heat. While cooking, peel the potatoes, cut them into slices and add them to the pan. Let cook for 15 minutes. During this time, the tomatoes, also cut into cubes, and put in the pan with 300 grams of cauliflower and 50 grams of crushed red lentils. Stir occasionally and add water if necessary during cooking (45 minutes). A quarter of an hour before the end of cooking, make 350 grams of white Basmati rice in two volumes of salted water. Fry the fillets, five minutes maximum on each side. Stir four tablespoons of light cream into the curry. Remove from the heat and serve hot, with coriander and squeezed lemon juice.
A delicious blend of curry, cauliflower, chickpeas and pineapple for gourmet vegetarians. The day before, consider soaking the chickpeas with bay leaf. If you're using canned chickpeas, this precaution is not necessary, you can get started right away! Fry the cauliflower for two minutes in olive oil, then add to the pan a full cup of Basmati rice, two cups of boiling water, two cloves of garlic, a pinch of salt and a dash of lemon juice. Cover the pan for five minutes. Then, add olive oil, mustard, turmeric and curry leaves (add curry powder if you don't have any). Mix the ginger, garlic, a red pepper and coriander before adding the mixture to the pan. Cut two tomatoes into slices and hop, put them in the pan with everything else. We don't stop there since we are now going to add the following good things to the pan:coconut milk, drained chickpeas and pineapple wedges. Heat the papadums (lentil pancakes) in the microwave for one minute at 800 W. For the seasoning:in a small bowl, crush some fresh mint and cover with crème fraîche. Salt, pepper and add lemon juice. It's ready, you can serve!
Mix together 250 grams of cooked lentils and garam masala spice powder. Fry the mixture in a pan until golden. In a pan of salted water, boil 300 grams of brown rice or Basmati rice with cardamom. Reduce the heat and add 200 grams of green beans. Cover the pan and let boil over low heat. While the rice is cooking, peel and blend three tomatoes. Add a peeled ginger root, two onions, turmeric, a spoonful of liquid honey, curry paste, fresh cream and coconut milk. Return everything to the pan. In the rice cooking water, add 200 grams of frozen chickpeas. Microwave the papadums for two minutes. Once ready, serve the curry with raw chilli, coriander and lemon juice.
