2 cups orange lentils, rinsed
2 cups yellow lentils, rinsed
2-3 cups water (enough to cover lentils)
3 tsp turmeric
2 whole fresh green chillies, sliced lengthways, seeds in
3 Tbsp ghee
2 dried red chillies, whole
1 tsp cumin
1 bunch spinach, roughly chopped
2 tomatoes, roughly chopped
1 kg blue cod, cut into large pieces
1 tsp Kashmiri chilli powder
2 Tbsp vegetable oil
1 red onion, sliced
1 tsp mustard seeds
1 tsp cumin seeds
handful curry leaves, whole
handful fresh coriander leaves, whole
2 cups Basmati rice
pappadums to serve
vegetable oil for deep frying
In a large bowl, put the cod pieces (tee hee!), 1 tsp turmeric, 1 tsp Kashmiri chilli powder and 1 Tbsp vegetable oil. Mix together until the fish is coated, cover and set aside.
Put the lentils in a large, deep frying pan and cover with water. Bring to the boil. Reduce heat and add 2 tsp turmeric, green chillies, 1 Tbsp ghee and stir until the ghee melts. Now add the dried red chillies, cumin powder, spinach and tomatoes. Stir and leave to simmer. Now cook the rice according to the packet instructions.
Heat 1 Tbsp vegetable oil and 1 Tbsp ghee in another frying pan. Add the mustard and cumin seeds, then the red onion. Sauté for a minute, add another spoonful of ghee and stir. Add the coriander and curry leaves. Transfer the contents of your aromatics frying pan into the dhal. Remove from heat and cover until ready to and serve.
Deep fry the marinated fish for 3-5 minutes in a large saucepan of vegetable oil or deep fryer, then deep fry the pappadums until crispy.
Reheat the dhal, and serve with rice, pappadums and a few pieces of the fried fish.