Indian fish curry with spicy cucumber salad
- 1 tablespoon oil
- 200 gram root
- 400 gram baking flour
- 2 tablespoon Indian curry paste
- 1 look tomato cubes
- 300 gram white quick cooking rice
- 400 gram fish fillet
- 1 tablespoon coriander
Heat the oil in a thick-bottomed pan and fry the carrot for a few minutes. Add the cauliflower and curry paste. Stir fry for 1 minute on a low setting and add the tomato cubes. Stir through and leave to simmer for about 15 minutes.
Meanwhile, cook the rice. For the salad, mix together the cucumber, shallot and green herbs. Add the fish cubes to the curry and leave to stew for another 10 minutes at a low setting.
Beat the lemon juice and olive oil together and scoop this dressing through the salad. Season with salt and pepper.
Bring the curry to taste even further if necessary and scoop together with the rice on deep plates. Sprinkle with the coriander and serve the Indian fish curry with the yoghurt and salad.
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