Food

Nadiya Hussain tilapia fish curry with watercress and lemon couscous recipe

Nadiya Hussain tilapia fish curry with watercress and lemon couscous on Nadiya’s British Food Adventure.

The ingredients for the lemon couscous: 240g couscous, 1 tbsp butter, ½ tsp salt and 1 lemon, zest only.

For the curry: 700g skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks, 1 tsp paprika, 1 tsp ground turmeric, 3 tbsp olive oil, 3 garlic cloves, crushed, 1 small onion, peeled and finely chopped, 1 small green chilli, finely chopped (deseeded if you want less heat), ½ tsp salt, ½ tsp ground cumin, 1 tsp ground coriander and 85g watercress, finely chopped.

To serve: large handful pea shoots or micro herbs, to garnish and 1 lemon, cut into wedges.


The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.

 
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