Curried Deep Fried Salmon with Dhal - James Martin Chef

Ingredients

• 300g salmon fillet, skinless, sliced
• 250g gluten-free self raising flour
• 1 tsp curry powder
• 1 tsp turmeric
• 1 tsp black mustard seeds
• 350g cider
• 2 tbsp chopped coriander
• 1-2 tbsp vegetable oil
• 1 onion, diced
• 5cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 tsp black mustard seeds
• 1½ tsp turmeric
• small handful coriander, chopped finely
• 2 tsp garam masala
• 250g yellow split peas/lentils, soaked overnight in cold water and drained
• Coriander, roughly chopped
• Mint, leaves picked and roughly chopped
• Nigella seeds
• 1 lemon, juice only
• For the dhal: Add the vegetable oil in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
• Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.
• Add the lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
• Finish with herbs, nigella seeds and a squeeze of lemon.