RED LEN­TIL & SMOKED MACK­EREL KITCHRI

ZOOMER Magazine - - BODY -

Serves 2 1 ta­ble­spoon olive oil or co­conut oil 1 tea­spoon mus­tard seeds 1 tea­spoon nigella seeds 1 ta­ble­spoon mild curry pow­der 2 ta­ble­spoons Midlife Spice Mix (see be­low) or 3 tea­spoons ground cumin, 2 tea­spoons ground turmeric, and 2 tea­spoons ground co­rian­der 1 small red onion, chopped a splash of wa­ter ½ cup red lentils, rinsed gen­er­ous 2 cups veg­etable broth 1 bay leaf 1 cin­na­mon stick, bro­ken in two 2 eggs 1 cup cooked bas­mati rice or ½ a pouch ready-cooked rice 150 g smoked mack­erel fil­lets, flaked juice of ½ a lemon sea salt flakes and freshly ground black pep­per cilantro leaves, to serve lemon wedges, to serve

Heat the oil in a large skil­let, add the mus­tard seeds and nigella seeds, and fry for a cou­ple of min­utes, tak­ing care not to burn them. Add the re­main­ing ground spices and Spice Mix and fry for an­other 30 sec­onds. Add the onion with a splash of wa­ter and fry gen­tly for

2 to 3 min­utes, un­til soft­ened.

Stir in the lentils and coat with the fra­grant spice mix­ture, then add the broth, bay leaf, and cin­na­mon stick. Bring to a sim­mer and cook for about 15 min­utes, un­til the lentils are ten­der.

Mean­while, cook the eggs in a small saucepan of sim­mer­ing wa­ter for 10 min­utes un­til hard­cooked, then plunge into a bowl of cold wa­ter and let cool. Peel and quar­ter the eggs.

Stir the cooked rice into the lentils, then add the fish flakes and gen­tly heat through. Add the lemon juice and sea­son.

Spoon the kitchri into 2 bowls and top with the hard-cooked eggs. Sprin­kle with cilantro leaves, sea­son with pep­per, and serve with lemon wedges.

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