Pick up your favourite white fish on the way home and enjoy this easy meal. Great flavours and a cinch to prepare and cook!
- Heat 1 tablespoon oil in a saucepan over medium-low heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Add the tomatoes, lentils, curry leaves and 1 1/2 cups (375ml) water. Bring to the boil, then reduce the heat to low and simmer for 25 minutes or until thickened and the lentils have softened.
- Meanwhile, combine flour and spices and season. Coat fish in spice mixture. Heat the remaining oil in a large frypan over medium-high heat. Cook the fish for 2 minutes each side or until cooked through (depending on thickness of the fillets). Add extra curry leaves for the final minute, stirring, until crisp. Serve fish garnished with fried curry leaves, with dahl, naan and chutney.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set