Coconut pollock with dahl

Name: Coconut pollock with dahl
Total time: 1 h
Yield: serves 3
Ingredients: dessicated coconut 6 tbsp; ground turmeric a good pinch; firm, skinless pollock fillets 3; gram or chickpea flour 6 tbsp; egg 1, beaten; sunflower oil 2-3 tbsp; onion 1, chopped; ginger grated, to make 1 tbsp; sunflower oil 1 tbsp; ground cumin, coriander, nigella seeds and medium curry powder 2 tsp each; brown sugar 2 tsp; black or puy lentils 85g; chana dahl (dried split chickpeas) 85g; half fat coconut milk 400g tin; plum tomatoes 2, diced; lemons 2, to serve; pomegranate seeds 2 tbsp; mango chutney, yoghurt and naan bread, to serve

1 hour
serves 3
Easy

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

January 13, 2015 at 10:15 am

Ingredients

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

DAHL

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

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.