FANTASTIC FISH TIKKA CURRY
300g (10½oz) frozen cauliflower florets 50g (1¾oz) red split lentils 1 mug (320g/11oz) basmati rice 10 cloves 4tbsp fat-free natural yoghurt Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half onto a large plate and add 1tbsp of tikka paste. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste.
Peel the potatoes, cut them into 2cm (¾in ) chunks, then stir them into the pan and cook everything for 15 minutes, or until soft, stirring occasionally. This will build up great flavour.
Quarter the tomatoes, add to the pan with the cauliflower,