Fish Curry with Orange Blossom Carrot Salad and Naan Bread

Hi, these are 3 great recipes that I actually used in my Father's Day Music meal, see link for why and my inspiration behind them.

The fish curry was so flavoursome, I added a leftover red chilli, deseeded, to the sauce for an extra kick, it was really good. I was a bit sceptical about the frozen fish though, as in the past, it hasn't brought much flavour to the table, but with the marinade it was lush. The carrot salad was really nice and refreshing with the spices from the chilli and a good side, as was the flatbread. We served it with a dollop of greek yoghurt on the side as well, it was a good addition. I hope you enjoy!!

Fish Curry:

From the Lidl Recipe Magazine. Recipe by Anisa

Serves: 4

Prep Time: 20mins

Cook Time: 15mins

Dietary Info:

-Gluten-Free

-No Nuts

-Dairy-Free

-Unsuitable for Vegans

-Unsuitable for Vegetarians

Per serving: {Without rice or naan}

Calories: 175

Sugar: 8g

Fat: 6.5g

Sat Fat: 1g

Salt: 0.25g

Ingredients:

-500g cod fillets {I brought these frozen, if also using frozen fish, make sure to defrost the before hand}

-2tsp ground cumin

-2tbsp chopped coriander

-3tsp Easy chilli {Any chilli powder will work}

-3tsp Easy garlic {Any garlic granules will work}

-2tbsp olive oil {I used extra virgin}

-2 onions, peeled and finely sliced

-2 tomatoes {I used 1 big tomato}

-300g tinned chopped tomatoes {I used 1x400g tin because it was easier than measuring out 300g and having leftovers}

-2tsp turmeric

-2tsp chilli flakes

-2tsp paprika

-175ml water

-1 lemon, juice only

-1 handful coriander, roughly chopped

-2 spring onions, chopped

-Salt, to taste

Method:

1: Place the fish into a bowl and rub with the cumin, 1tbsp coriander, easy chilli and garlic. Set aside and leave to marinate for 20mins.

2: Meanwhile, heat the oil in a large pan and fry the onions until lightly golden.
3: Blitz the tomatoes, chopped and fresh, in a food processor and add to the onions, then stir through the turmeric, chilli flakes, paprika, remaining coriander and a good pinch of salt. Simmer for 3-4mins, over a medium heat. {Be careful, mine was bubbling and spitting everywhere!}
4: Add the fish to the tomatoes and stir through the water and lemon juice. Cover and simmer for 5-7mins, stirring occasionally, until the fish is cooked. Divide between plates and garnish with the coriander and spring onion, serving immediately with rice or naan on the side.

Orange Blossom Carrot Salad:

I halved the recipe so that there was enough, as a side, for 4 people. The flavour was reminiscent to carrot cake because of all the delicious spices and raisins.

https://www.simplyrecipes.com/recipes/orange_blossom_carrot_salad/  

Prep time: 15 minutes
Serves:  6-8

Dietary Info:

-Gluten-Free

-Dairy-Free

-No Nuts

-Suitable for Vegetarians

-Suitable for Vegans

Ingredients:

-1 lb carrots (with small cores) peeled and coarsely grated {450g. For half: 250g}
-1/2 cup golden or crimson raisins {100g. For half: 1/4 cup or 50g}
-1/4 cup extra virgin olive oil {60ml. For half: 2tbsp or 30ml}
-2tbsp honey {For half: 1tbsp or 15ml}
-2tbsp + 2 tsp freshly juiced lemon juice {For half 1tbsp+1tsp or 17ml}
-2tbsp + 2 tsp orange flower water {For half 1tbsp+1tsp or 17ml. I used 2tsp orange extract with 1tbsp water}
-3/4tsp ground ginger
-1/2tsp cinnamon, or more to taste
-Salt and pepper, lightly sprinkled to taste
-Chopped fresh mint for garnish

Method:

1: Combine all the ingredients in a bowl, except the mint.

2: Chill in refrigerator {fridge} for several hours or overnight.

3: Serve garnished with slivers of mint leaves.

Naan Bread:

This didn't work for me, so I made some flatbreads instead. Luckily, I had reduced the amounts anyway to make 4 breads so I didn't have a huge lump of wasted dough. I used this recipe here for flatbread pizzas but just the base. If you try, I hope it works better for you!

https://www.alyonascooking.com/naan-bread-stonefire-copycat/

Prep Time: 10 minutes

Cook Time: 1 hour

Rising Time: 35 minutes

Total Time: 1 hour 45 minutes

Serving: 16 Breads

Dietary Info:

-Contains Gluten {You could always use Gluten-Free flour. Also, although majority of yeast is Gluten-Free just double check yours if you're intolerant as some do have gluten in them}

-Contains Dairy {Just substitute for a lactose free milk, ideas in Vegan bullet point}

-No Nuts

-Suitable for Vegetarians

-Unsuitable for Vegans {You can use a different milk e.g Almond, Soy, Oat, Cashew ect}

Nutrition per serving: {1 naan}

Calories: 205kcal

Carbohydrates: 38g

Protein: 7g

Fat: 3g

Saturated Fat: 1g

Cholesterol: 12mg

Sodium: 307mg

Potassium: 327mg

Fibre: 2g

Sugar: 2g

Vitamin A: 40IU

Calcium: 124mg

Iron: 2mg

Ingredients:

-1+1/4 cup warm water {295ml}

-1tbsp sugar

-4tsp dry yeast

-1 cup warm milk {236ml}

-2tsp salt

-2tbsp oil

-3tbsp baking powder

-1 egg

-5+2/3 cup flour {Reduce if necessary. 680g}

Method:

1:In the bowl of a stand mixer whisk together all the ingredients, except for the flour. Stir in the flour and knead for 7 minutes. Let dough rise 35 minutes. {Mine didn't rise}

2:Pre-heat skillet over medium-low heat. Cut dough in half and then each half into 8 equal pieces. {I still managed to fry some of them, just the dough was really tight and not very stretchy}

3:Shape all pieces into balls and roll each into 10-inch ovals.

4:Cook on each side for 2-3 minutes or until cooked through with brown spotting.

Note: The dough should be slightly tacky when working with but will result in fluffy naan. If to sticky to handle lightly grease the surface area, if needed. I do not recommend additional flour when rolling out as that can result in a drier crust.