Olive Magazine
Dahl Recipe with Coconut Pollock

Coconut pollock with dahl

Published: January 13, 2015 at 10:15 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

Pollock makes a great more sustainable alternative to cod and it really works in this easy Southern Indian style coconut curry. The dahl can also be eaten on its own for a spicy vegetarian main

Nutrition:
NutrientUnit
kcal746
fat33.1g
saturates16.2g
carbs57.5g
fibre10.9g
protein48.9g
salt0.7g
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Try this coconut pollock with dahl then check out our lentil curry, sweet potato and lentil curry and dahl recipe. For more inspiration, see our collection of dahl recipes.

Ingredients

  • 6 tbsp dessicated coconut
  • a good pinch ground turmeric
  • 3 firm, skinless pollock fillets
  • 6 tbsp gram or chickpea flour
  • 1 egg, beaten
  • 2-3 tbsp sunflower oil

DAHL

  • 1 onion, chopped
  • grated ginger, to make 1 tbsp
  • 1 tbsp sunflower oil
  • 2 tsp each ground cumin, coriander, nigella seeds and medium curry powder
  • 2 tsp brown sugar
  • 85g black or puy lentils
  • 85g chana dahl (dried split chickpeas)
  • 400g tin half fat coconut milk
  • 2 plum tomatoes, diced
  • 2 lemons, to serve
  • 2 tbsp pomegranate seeds
  • to serve mango chutney, yoghurt and naan bread,

Method

  • STEP 1

    Heat the oil in a heavy-based saucepan and gently fry the onion and ginger until really soft. Stir in the spices and sugar for a minute, then follow with all the lentils, the coconut milk and 2 tins of water. Simmer gently, stirring occasionally, until the lentils are almost tender and creamy, about 40 minutes. If they start to get too dry, just add more water.

  • STEP 2

    Stir in half the diced tomatoes, followed by enough salt and lemon juice to taste – it will need a fair amount of salt. Carry on cooking for 5-10 minutes until the lentils are very soft and the tomatoes are breaking down. Keep warm.

  • STEP 3

    Mix the coconut with the turmeric, to colour, and a pinch of salt, Put onto plate, then put the flour on another and the beaten egg on a third. Dip the fish fillets in the flour, shake off the excess, then coat in egg, then the coconut mix.

  • STEP 4

    Heat the oil for the fish in a frying pan until hot, then fry the fish for 3-4 minutes on each side until golden and cooked through.

  • STEP 5

    Divide the dahl between plates or shallow bowls and scatter with the remaining diced tomatoes and the pomegranate seeds. Add a crispy pollock fillet to each. Serve with mango chutney, yoghurt, naan bread and lemon wedges, if you like.

Check out our

Pan Fried Cod Recipe with Butter Beans
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