Ooooooo I wish I could take myself back to when I made this and eat it all over again! 🙂
This is the Hairy Dieters Fish Curry from their Fast Food book and I have to say it was mouthwatering!
The ingredients and recipe is below:
The only thing I did differently is I used veg stock instead of fish (personal preference, plus I didn’t have any fish stock).
The way I like to make recipes is to try to make them as near as possible, even if I don’t have all the ingredients. Most of the time I won’t go out with a new recipe in mind and spend a load of money on things when I have a cupboard full of ingredients I can substitute in.
Guaranteed this doesn’t always work BUT mostly it does. 😀
Let me know if you try this recipe and how it goes!
TIP: When you add the fish, DO NOT STIR THE CURRY, as the fish will just break up and turn to mush, you want big meaty fish pieces so lightly place the fish in and try to spoon the sauce around & over it.
Also Tamarind paste is really easy to find; I got mine from Asda. think it was only £1. BARGAIN! 🙂
I change this recipe every time I make it depending on what I have in the fridge.
But the general gist is a breakfast omelette filled with meat and veggies with some hot sauce and eaten for breakfast.
And it definitely wakes you up, that’s a promise!
In this one I’ve stir fried courgette, mushrooms, red onions and green bell pepper with a bit of Frylight (you can use any of them).
Then I’ve whipped up a 2 egg omelette with a dash of milk with a little salt and pepper, then transferred to a plate.
I then added the stir fried veg on one side of the omelette, along with some pulled apart chicken breast and some sriracha (hot sauce), then folded it over and there ya go!
Some times I like to add a sprinkling of cheese for an extra naughty twist for my tastebuds.
This is one of my favourite breakfasts because it’s really easy but also super filling for greedy buggers like me. 🙂
I know I’ve made a variation of this before, but with the addition of chicken and spinach, rather than re-linking to the original recipe I posted, I thought I’d create a new post just for easiness. 🙂
- 1 medium onion diced
- 1 tin of chopped tomatoes
- Turmeric-1 tbsp
- 4 cloves of garlic ( I use more coz I LOVE IT)
- Garam Masala-2 tbsp
- a thumb sized piece of grated ginger
- Chilli powder-1/4-1/2 tsp (your taste)
- Red Lentils Well Rinsed (30grams per portion, I used 60g for this recipe)
- 1 chicken breast
- 1/3 bag of baby spinach
- Fresh chopped Coriander-small handful
- Salt to taste
- vegetable stock cube
- Put a chicken breast in the oven and cook on 180 degrees for about 30 minutes or until cooked. (my oven is easy-going so it takes FOREVER to cook chicken in mine)
- Heat some oil in a pan, Fry the onion, garlic and ginger on a medium heat until golden. Make sure you don’t burn the garlic as it creates a bitter unpleasant taste.
- Add all spices and mix in.
- Add the chopped tomatoes and the rinsed lentils and stir in.
- Turn heat to low, put a lid on the pan and simmer for about 20 minutes
- When chicken is ready, take it out and chop into chunks and add to the curry.
- Add a third of a bag of baby spinach along with freshly chopped coriander when ready to serve.
TIP: If you’re not eating this right away, wait to add the spinach and coriander as it will wilt and lose flavour the longer its left in the dhal.
TIP 2: Taste the dhal BEFORE you add in any salt as the vegetable stock will be salted, so you may find you don’t need it.
This made 2 meals for me but you can always double up on the recipe and add more/less chilli to your taste.
With everything I make, I never make it the same way twice as I just like to throw things in. but I like to put my recipes here so I can refer back to them if I’m ever stuck for inspiration. 🙂