Masala Fried Fish, Rice, & Lentils

By Grazor

Ingredients

• 400 g white fish fillets, cut into 8 pieces about 10cm long
• 1/4 tsp turmeric
• 2 onions, finely sliced
• 2 tbsp vegetable oil, plus
• extra for shallow-frying
• 1 tbsp lemon juice
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp ground ginger
• fried poppadoms, to serve
• For the dahl (lentils) and
• vaghaar
• 200 g yellow lentils, washed
• 1 tsp turmeric
• 30 g butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 8-10 cloves garlic, coarsely
• chopped
• 1 green chilli, cut lengthways
• into quarters
• 1 tbsp chopped fresh
• coriander
• For the rice
• 1 litre water
• 2-3 bay leaves
• 2 green cardamom
• 400 g vintage basmati rice

Details

Servings 4

Preparation

Step 1

1. For the dahl: Put the washed lentils into a large non-reactive saucepan, cover with water and leave to soak for 2-3 hours.
2. Stir the turmeric into the lentils, then bring the pan to the boil. Add a pinch of salt, reduce the heat and simmer for 30 minutes or until tender, removing any scum from the top as it rises.
3. Stir in half the butter, then purée the lentils and their liquid to a smooth paste.
4. In a small pan, combine the remaining butter and oil and heat slowly, add cumin seed and, after 30 seconds, the chopped garlic.
5. Stir until the garlic is golden brown, adding the chilli half way through. (This mixture is known as the vaghaar).
6. Add the vaghaar to the puréed dahl and set aside until ready to serve.