688
Calories
55g
Protein
18g
Fat
77g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Water - 100 ml (0.4 cup)
- Curry powder - 8 g (2 tsp)
- Mango chutney - 15 g (1 tbsp)
- Tomato purée - 10 g (2 tsp)
- Cod fillet - 110 g
- Onion, chopped - 50 g (0.5 whole)
- Lime - 65 g (1 whole)
- Lentils, canned - 280 g
- Grape seed oil - 15 ml (1 tbsp)
How to make:
- . Cook the lentils in twice the volume of water for 20 minutes or until cooked through. If using canned lentils, rince them in a seive
- Finely chop a quarter of a lime, including the skin
- Heat the oil in a medium pan and fry finely chopped onions until they have softened, around 5 minutes. Add the curry powder and tomato puree and cook for another minute
- Tip in the water, lentils, mango chutney and the chopped lime and bring to the boil. Simmer for 5 minutes or until thickened
- Heat a little oil in a frying pan. Season the fish with salt and pepper and fry the fish for 5 minutes on each side. Squeeze some lime into the pan
- Serve the lentils with the cod
