Fish and Lentil Curry

Recipe

Ingredients

• 2 tbsp rapeseed oil
• 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
• 2 tsp curry powder
• 1 tsp salt
• 150g masoor dal (red lentils)
• 1 400ml can coconut milk
• 100ml boiling water
• 400g skinless white fish, cut into 7.25cm long pieces
• Chopped Chives to garnish

Directions

1. Heat the oil in a pan and add the mustard seeds.
2. Once they start to sizzle, add the onion and cook over a medium heat for five minutes, until softened and starting to change colour.
3. 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.
4. 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.
5. 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.
6. Sprinkle with chopped chives and serve.