Fish Easy Main Asian

Spiced fish with easy dhal

Name: Spiced fish with easy dhal
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 1/4 cup (60ml) sunflower oil; 2 tablespoons medium curry paste (such as korma); 2 x 400g can chopped tomatoes; 1 1/4 cups (250g) dried red lentils; 10 fresh curry leaves, plus extra to serve (optional); 1 tablespoon plain flour; 1 teaspoon each ground cumin and coriander; 1 teaspoon smoked paprika (pimenton); 8 skinless jewfish fillets (or other firm white fish); Naan bread and chutney, to serve

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05m

30m

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Pick up your favourite white fish on the way home and enjoy this easy meal. Great flavours and a cinch to prepare and cook!

1/4 cup (60ml) sunflower oil
2 tablespoons medium curry paste (such as korma)
2 x 400g can chopped tomatoes
1 1/4 cups (250g) dried red lentils
10 fresh curry leaves, plus extra to serve (optional)
1 tablespoon plain flour
1 teaspoon each ground cumin and coriander
1 teaspoon smoked paprika (pimenton)
8 skinless jewfish fillets (or other firm white fish)
Naan bread and chutney, to serve

Method

1.

Heat 1 tablespoon oil in a saucepan over medium-low heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Add the tomatoes, lentils, curry leaves and 1 1/2 cups (375ml) water. Bring to the boil, then reduce the heat to low and simmer for 25 minutes or until thickened and the lentils have softened.
2.

Meanwhile, combine flour and spices and season. Coat fish in spice mixture. Heat the remaining oil in a large frypan over medium-high heat. Cook the fish for 2 minutes each side or until cooked through (depending on thickness of the fillets). Add extra curry leaves for the final minute, stirring, until crisp. Serve fish garnished with fried curry leaves, with dahl, naan and chutney.

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