every lidl helps

White fish curry with rice and lentil quenelles

In Recipes on April 28, 2009 at 20:14

fish curry with quenelles

Found a good simple recipe for fish curry, the only difference was that we added a little bit of  water along with the fish, just to give it a bit more moisture.  We were using haddock, but this dish would be suited to pretty much any white fish.  Instead of just having rice, we made some rice and lentil quenelles, which don’t take too much effort, just a bit of preparation. They are basically like little balls of cooked rice/lentil that are crisped in the oven.

Ingredients.

Fish Curry:

2 haddock filets, skinned and cut into chunks (£2.50)

tbsp cooking oil

half a red onion (£0.15)

2 cloves garlic (£0.10)

handful chopped coriander leaf (£0.25)

1 tsp cumin, 1 tsp chilli powder, 1 tsp turmeric

2 small tomatoes (£0.20)

2 tsp garam masala

salt +lemon juice, to taste

Quenelles:

75g rice (£0.30)

75g lentils (£0.20)

300ml water

300ml vegetable stock

25g flour

1 tbsp dessicated coconut

1 tsp cumin

1 tsp chopped mint/coriander

coconut oil (to top the quenelles) (£0.20)

Total cost: £3.90 (+ spices)

—SD—

Method.

For the fish we just followed the recipe in the link above.  However, the quenelles take a bit of preparation and so that is where you start!  First you put the lentils and rice into a saucepan with the water and bring to the boil, then simmer for 5 minutes.  Then drain into a sieve and rinse with warm water, before returning to the pan with the 300ml of stock, bringing to the boil, and then simmering for as long as it takes to absorb the water (15-20mins).  While this is cooking, prepare the ingredients for the curry, and maybe make the sauce.   Just hold back on adding the fish for now.

Preheat the oven to 200°C, and grease a baking tray with a little oil.

When the rice/lentil mixture is cooked, empty into a mixing bowl and add in the flour, cumin, coconut, garlic, mint and salt and pepper to season.  Mix it all together until it forms a sticky dough-like mixture.  Now you can either use two spoons or your hands, depending on how hot the mixture is, to shape the mixture into individual egg-sized balls.  Try not to make them too big, as they wont come out of the oven as crisp.  Place the balls on the baking tray and top each with a little bit of coconut oil.  Put in the oven for 20 minutes, turning once and basting with the surplus oil.

While they are cooking, crack on with adding the fish to the curry sauce.  Actually, maybe hold off for about 10 minutes so the fish doesn’t end up being overcooked.  Everything should come together then at the end.

Take the balls, sorry quenelles, out of the oven and plate up with the curry.

—SD—

It was worth the extra bit of effort making the quenelles.  Yes they have a funny name, but they taste great, and the contrast between the cripsy shell and the soft inner is a treat.  You could put anything in them really, maybe some chilli to add a bit of heat.  Basically anything small that can be shaped into a ball.

—SD—

Washing up count: chopping board, mixing bowl, measuring jug, wok, saucepan, two wooden spoons, knife, baking tray, teaspoon, two dessert spoons = 12.

***supper diem***

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  1. Sounds delish. Looking forward to visiting even more!

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