Tikka cod with lentil curry and mixed rice

This tasty meal is high in protein and easy to make.  Frozen cod fillets coated in tikka paste and lentil and vegetable curry made with Korma paste make this a simple meal to make and full of flavour. Start cooking the curry before you cook the fish as curry is very flexible on how long it can be cooked but the fish needs to be eaten as soon as it is ready.

For two people:

Coat two frozen or fresh cod fillets with  about 1 tbsp of tikka paste. I used Pataks.  Cook according to the fish instructions.  My frozen fish needed thirty minutes in a 180C oven.  Fresh fish could be grilled for a charred finish.  I have given up trying to grill food as the smoke alarm in my new flat goes off everytime I use the grill and the whole block of flats gets alerted!

Curry
1 tbsp oil
1 onion, finely chopped
1/2 cup orange lentils
1 tbsp Korma curry paste
2 cups water, more as needed
1 tbsp tomato paste

1 large carrot, sliced
2 tbsp peas
1 tomato, cut into large chunks


Cook chopped onion in oil until soft.  Keep the heat low so that the onions don't brown unless you prefer the flavour of the browned onion.
Add the lentils and stir over medium heat until the lentils are coated in the oil.  Add the Korma paste and stir. Add the water, tomato paste and carrots. Stir and cook until lentils and carrots are soft.
Add more water if needed.
Three minutes before serving add the frozen peas and cook.
One minute before serving add the tomatoes.  They should just heat through but not fall apart.

Rice
Use whatever rice you like.  I used a mixed rice with French Red Camargue, Italian long grain and Canadian Wild Rice because that was all I had.  Plain rice would have been more appropriate to go with the complex flavours of the curry and fish.  If I had served the fish with steamed vegetables rather than the curry the mixed rice would have been excellent as the different flavours and textures would have been more noticeable.

Serve the fish with curry and rice.