This spiced fish is served on a bed of creamy cauliflower dhal. It’s a great dinner option for cooler nights.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs vegetable oil
1 brown onion, finely chopped
200g red lentils
2 garlic cloves, crushed
5 stems curry leaves
1 tbs garam masala
400ml can coconut milk
1/2 lime, rind finely grated
1 small cauliflower, cut into small florets
4 (about 150g each) firm white fish fillets
60g baby spinach leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the lentils, garlic, 1 stem of curry leaves and half the garam masala. Cook, stirring, for 5 mins. Add the coconut milk and 4 cups (1L) water and stir to combine. Bring to the boil. Reduce to a simmer and cook, partially covered, for 20 mins or until the lentils are tender. Stir in the lime rind.
Step 2
Meanwhile, heat 2 tsp of the remaining oil in a frying pan. Add the cauliflower and cook, covered, stirring occasionally, for 10 mins or until lightly browned and just tender. Season.
Step 3
Sprinkle fish evenly with remaining garam masala. Season. Heat remaining oil in a large non-stick frying pan over medium heat. Add the remaining curry leaves and cook, turning, for 1-2 mins or until crisp. Transfer to a plate. Add the fish to the pan. Cook for 2-3 mins each side or until just cooked through.
Step 4
Divide lentil mixture among serving bowls. Top with spinach, cauliflower and curry leaves. Arrange fish on top. Season. Serve immediately.
