RED LENTIL & COCONUT DHAL WITH FISH

From More Fish, More Veg

Serves 4 Ingredients

⅓ cup (80ml) coconut oil 4 sprigs fresh curry leaves Sea salt flakes and ground

black pepper

1 brown onion, finely

chopped

2 cloves garlic, crushed 3cm piece ginger, peeled

and finely chopped

2 tbsp curry powder, plus

2 tsp extra

2 tomatoes, finely chopped, or 2 tbsp tomato paste (concentrated puree)

2 cups (410g) split red

lentils

6 cups (1.5 litres) chicken

or vegetable stock

400ml can coconut milk 2 large handfuls roughly chopped kale or baby spinach leaves

400g Spanish mackerel fillet, skin removed, or any other firm, white-fleshed fish, such as ling or blueeye trevalla

2 tbsp olive oil

2 handfuls coriander

(cilantro) leaves

Steamed basmati rice or naan bread, to serve (optional)

Dhal has to be one of my alltime favourite dishes. I love to top it with roast veggies or seafood to make it even heartier. Feel free to cook the dhal separately to the fish and serve it as part of a larger spread. For a plant-based version, serve it with some roasted cauliflower or eggplant instead of fish.

Method

Heat the coconut oil in a large, shallow ovenproof frying pan over medium-high heat. Add half the curry leaves and cook for around 2 minutes, until crisp and translucent. Transfer to a plate, lightly season with salt and set aside. Add the onion, garlic and a good pinch of salt to the coconut oil and cook, stirring, for

4-5 minutes. Add the ginger, the remaining curry leaves, the 2 tablespoons of curry powder and tomatoes and cook for one more minute, then add the lentils and stir through.

Pour the stock into the pan and cook over low heat for 20 minutes, until the lentils are cooked and creamy.

Tip in three-quarters of the coconut milk and cook for 2 minutes, then add kale or spinach and stir through until wilted. Preheat the oven to 200C (400F).

In a shallow bowl, combine the fish with the extra curry powder, some salt, pepper and olive oil, until coated. Nestle the fish in the dhal, transfer to the oven and bake for 10 minutes, until just cooked.

Remove the dhal from the oven, scatter with the coriander leaves and drizzle with remaining coconut milk. Top with the fried curry leaves and serve with steamed rice or naan, if desired.

From More Fish, More Veg by Tom Walton: Murdoch Books, $40