Fish curry with watercress and lemon couscous

1. 1

   To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes.

2. 2

   To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish.

3. 3

   Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3-4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm.

4. 4

   Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through.

5. 5

   Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well.

6. 6

   Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.