One-pan lentil dhal with curried fish & crispy skin recipe | Good Food
For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets
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Ingredients
- 2 onions chopped
- 1 tbsp grated ginger
- 1 tbsp sunflower oil plus a splash
- 2 tbsp mild curry powder plus 1/2 tsp
- 1 tsp brown mustard seeds
- 1 ½ tsp onion or nigella seeds
- 85g red lentils
- 85g split peas or chana dhal lentils
- 1 ¼ tsp ground turmeric
- 400g can coconut milk
- 3 tbsp natural yogurt plus extra for serving
- 2 firm white fish fillets with skin - we used sustainably sourced cod
- 2 plum tomatoes diced
- juice 1 lime plus 1 cut into wedges, to serve
- handful coriander leaves
- 2 tbsp crispy onions from a tub
- warm naan to serve
- mango chutney to serve
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