Lentil Dhal with Curried White Fish and Crispy Skin

Name: Lentil Dhal with Curried White Fish and Crispy Skin
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 Portionen
Ingredients: 2 piece onions; 1 tbsp grated ginger; 1 tbsp sunflower oil; 2 tbsp mild curry powder; 1 tsp brown mustard seeds; 1.5 tsp onion or nigella seeds; 85 g red lentils; 85 g split peas or chana dhal lentils; 1.25 tsp ground turmeric; 400 g can coconut milk; 3 tbsp natural yogurt; 2 piece firm white fish; 2 piece plum tomatoes; 1 piece lime; 1 handful coriander; 2 tbsp crispy onions; warm naan

Main Course

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Lentil Dhal with Curried White Fish and Crispy Skin is ready in 1 h 15 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lentil dhal with curried white fish and crispy skin is a flavorful and satisfying one-pan meal. The dhal is rich and creamy, infused with aromatic spices, while the fish is tender and flaky with a delicious yogurt marinade. The crispy fish skin adds a delightful textural contrast. It's perfect for a cozy weeknight dinner and is surprisingly easy to make. I love how the flavors meld together as it bakes in the oven. Serve with warm naan bread and a dollop of yogurt for a complete and comforting meal. This recipe is a great way to enjoy fish and lentils in a new and exciting way!

Ingredients (17 ingredients)

2 piece onions
1 tbsp grated ginger
1 tbsp sunflower oil
2 tbsp mild curry powder
1 tsp brown mustard seeds
1.5 tsp onion or nigella seeds
85 g red lentils
85 g split peas or chana dhal lentils
1.25 tsp ground turmeric
400 g can coconut milk
3 tbsp natural yogurt
2 piece firm white fish
2 piece plum tomatoes
1 piece lime
1 handful coriander
2 tbsp crispy onions
warm naan

Preparation (9 steps)

Prepare the onion mixture

Thermomix® Setting

5 sec/Speed 3

Peel and quarter the onions. Place the onions into the mixing bowl and chop for 3 Sec./Stufe 5. Add the grated ginger, oil, curry powder, mustard seeds, onion or nigella seeds, and water to the mixing bowl. Mix for 5 Sek./Stufe 3.

Roast the onion mixture

Pour the onion mixture into a baking dish and roast in the oven for 10-15 minutes until the onions are softened. Preheat oven to 200C/180C fan/gas 6.

Add lentils and coconut milk

Stir in the red lentils, split peas or chana dhal lentils, turmeric, coconut milk and water into the baking dish. Mix well.

Cook the dhal

Return the baking dish to the oven for 30 minutes.

Prepare the fish

Mix together the remaining turmeric, onion seeds and curry powder and the yogurt in a bowl. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.

Add tomatoes and lime juice

Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus salt.

Cook the fish

Sit the fish fillets on top of the dhal with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 minutes until the fish is done.

Crisp the fish skin

Remove the dish from the oven and turn on the grill. Place the fish skin on a baking tray, sprinkle with some salt and grill, turning, until crispy. Snap into pieces.

Serve

Scatter the crispy fish skin over the fish with some coriander and the crispy onions. Serve with more yogurt, lime wedges, naan bread and mango chutney.