On a grocery exploration, I discovered a ready-spiced dahl with curry leaves, coriander and cumin seeds and black pepper … here’s what evolved …
1 cup, red lentils
6-8 curry leaves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground black pepper
2 cups stock or water (no salt – it makes the lentils harden)
500 grams fish fillet (I used barramundi)
1 large brown onion, sliced
1 tablespoon olive oil
Chilli flakes, to taste
One bunch of fresh asparagus spears, bases trimmed
Pre-heat the oven to 180ºC.
In a medium non-stick saucepan with a lid, put the dahl and stock or water in cold, cover and bring to the boil. Turn down to the lowest heat and simmer for about 40 minutes, stirring occasionally, making sure it doesn’t catch on the bottom. The dahl thickens to a creamy texture. Remove from the heat and allow to rest – the dahl will thicken a little more as it cools slightly.
While the dahl is cooking, line a baking tray with foil. Place the sliced onion on the tray. Toss the fish in the olive oil and chilli then place it on top of the sliced onion and bake for 20 minutes. When the fish is done and falling apart, remove from the oven.
While the fish and the dahl are cooking, cut the asparagus in half and steam for about 4 minutes till ever so slightly al dente. There is seriously nothing quite as crispy, barely cooked asparagus …
Serve with the lentils as a base, then the onions, with the fish and asparagus on top – it’s a winner dinner x
with love, Sarah