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Spiced fish with easy dahl
Spiced fish with easy dahl
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Grab a white fish for a simple and delicious meal that's easy to prepare and bursting with flavor!
Ingredients:
  • 60ml sunflower oil
  • 56.00 gm medium curry paste (such as korma)
  • 2 x 400g can chopped tomatoes
  • 250g lentils
  • 10 fresh curry leaves (see note), plus extra to serve (optional)
  • 20.00 ml plain flour
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm smoked paprika (see note) (pimenton)
  • 8 skinless jewfish fillets (or other firm white fish)
  • Naan bread, to serve
  • Chutney, to serve
Instructions:
  • Start by heating up a luxurious tablespoon of oil in a saucepan over a gentle medium-low heat. Next, embrace the exotic aroma as you add the curry paste and let it sizzle for a minute, giving it a gentle stir. Now, introduce the tomatoes, lentils, curry leaves, and a generous 1 1/2 cups (375ml) of water to the mix. Bring it to a lively boil, then lower the heat to a gentle simmer for about 25 minutes until the mixture reaches a thick, velvety consistency and the lentils are perfectly softened.
  • Combine flour and spices, season, then coat fish. Heat the remaining oil in a large frypan over medium-high heat. Cook the fish for 2 minutes each side or until cooked through (depending on thickness of the fillets), adding extra curry leaves in the final minute until crisp. Serve fish garnished with fried curry leaves, along with dahl, naan, and chutney.

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