Cambodian Fish and Coconut Curry

Ingredients

• 200 gr drained canned lentils
• 1 onion (150g), chopped
• 150ml coconut milk
• 80g chopped cod
• 2 tablespoons lime juice
• 1 teaspoon garlic puree
• 1 teaspoon ginger puree
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 100g long white rice, cooked
• 300g white potatoes, peeled, chopped and boiled

Method

1. In a saucepan, place all the ingredients together over medium heat, except the rice and the potatoes. Cover with a lid and leave to simmer gently for 30 minutes.

2. Stir occasionally to make sure the ingredients don’t stick to the pan. Transfer the preparation along with the cooked potatoes and rice in a food processor and process until you get the right consistency, add water if necessary.