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
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
Nutritional Information
- Kcals 746
- Fat 33.1g
- Saturates 16.2g
- Carbs 57.5g
- Fibre 10.9g
- Protein 48.9g
- Salt 0.7g
