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Coconut pollock with dahl

Name: Coconut pollock with dahl
Total time: 1 h
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

Published: January 13, 2015 at 10:15 am

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

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.