Best One Pan Lentil Dhal With Curried Fish Crispy Skin Recipes

ONE-PAN LENTIL DHAL WITH CURRIED FISH & CRISPY SKIN

One-pan lentil dhal with curried fish & crispy skin image

For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets

Provided by Sarah Cook

Time 1h20m

Number Of Ingredients 18

Ingredients

2 onions , chopped
1 tbsp grated ginger
1 tbsp sunflower oil , plus a splash
2 tbsp mild curry powder , plus 1/2 tsp
1 tsp brown mustard seeds
1 ½ tsp onion or nigella seeds
85g red lentils
85g split peas or chana dhal lentils
1 ¼ tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt , plus extra for serving
2 firm white fish fillets with skin - we used sustainably sourced cod
2 plum tomatoes , diced
juice 1 lime , plus 1 cut into wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan , to serve
mango chutney , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.
Stir in the lentils, split peas or chana dhal lentils, 1 tsp of the turmeric, the coconut milk and half a can of water, and return to the oven for 30 mins. Meanwhile, mix together the remaining turmeric, onion seeds and curry powder and the yogurt. 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.
Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus 1 tsp salt. Sit the fish fillets on top with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 mins until the fish is done. 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 and scatter over the fish with some coriander and the crispy onions. Serve with more yogurt, lime wedges, naan bread and mango chutney.

Nutrition Facts : Calories 1013 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 57 grams protein, Sodium 3.1 milligram of sodium

CURRIED RED LENTIL DAHL

Curried Red Lentil Dahl image

When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst

Provided by Karen Elizabeth

Categories Grains

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 teaspoon garlic, minced
1 large bay leaf
1 teaspoon chili powder
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 cup split red lentils
2 cups water
2 teaspoons vegetable stock powder
salt
1 -2 tablespoon chopped coriander, leaf

Steps:

Heat the oil in a large pan.
Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
Cook until the lentils are tender, about 25 - 30 minutes.
Stir in the coriander and serve.
Suggested accompaniments, steamed rice, naan bread, poppadoms.