One-pan lentil dhal with curried fish & crispy skin - Good Food Middle East
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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Cooking tools:
- Baking dish
- Oven
- Grill
- Baking sheet
- Paper towel
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Can opener
- Grater
- Kitchen scale
- Lime press
- Serving platter
- Fish spatula
- Tongs
- Citrus press
- Aluminum foil
- Whisk
- Fork
- Kitchen timer
- Pitcher
Ingredients
- 2 onions, chopped
- 1 tbsp grated ginger
- 1 tbsp sunflower oil, plus a splash
- 2 tbsp mild curry powder, plus ½ tsp
- 1 tsp brown mustard seeds
- 1½ tsp onion or nigella seeds
- 85g red lentils
- 85g split peas or chana dhal lentils
- 1¼ 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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