Fish With Spiced Lentils
This flavorful fish and lentil curry recipe is a delightful fusion of spices and textures. The tangy lime, aromatic curry powder, and sweet mango chutney lend a burst of vibrant flavors to tender white fish fillets and hearty lentils. Served alongside soft naan bread or chapatis, this dish is a comforting and satisfying meal that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 lime , cut into quarters
- 3 tbsp sunflower or vegetable oil
- 1 onion , chopped
- 1 tbsp medium curry powder (we used Schwartz Spicy Bombay medium crushed curry spices)
- 1 tbsp tomato purée
- 400g can green or brown lentils , drained, rinsed, then drained again
- 2 tbsp mango chutney , plus extra to serve
- 4 x 140g white fish fillets
Instructions
- Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
- Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 273 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 1.33 milligram of sodium
Comments
No comments found.