Fish and Lentil Curry
What you'll need
- 2 tbsp cooking oil of your choice
- 1 tsp black mustard seeds
- 1 large red onion, peeled and finely sliced
- 2.5cm piece fresh root ginger, peeled/grated
- 2 tomatoes, finely chopped
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp ground turmeric
- 150g masoor dal (red lentils)
- 1 standard (400ml) can coconut milk
- 100ml boiling water
- 400g skinless white fish, cut into 7.25cm long pieces
- Chopped Chives to garnish
How to make it
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Heat the oil in a pan and add the mustard seeds.
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Once they start to sizzle, add the onion and cook over a medium heat for five minutes, until softened and starting to change colour.
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Add the ginger, cook for a minute, then add the tomatoes and cook over a medium heat for two minutes, until they start to soften.
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Stir in the salt and ground spices, followed by the lentils, then pour in the coconut milk and the measured boiling water. Cover and cook over a low to medium heat for 10 minutes, until the lentils are soft.
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Place the fish pieces in the lentil mix, cover again and cook on a medium heat for five minutes, until the fish is just cooked through.
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Sprinkle with chopped chives and serve.
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