For an easy curry night dish, try this one-pot baked dhal – packed with Indian flavours and topped with white fish fillets
Prep:20 mins
Serves 2
2 onions, chopped1 tbsp grated ginger1 tbsp sunflower oil, plus a splash2 tbsp mild curry powder, plus 1/2 tsp1 tsp brown mustard seeds1 ½ tsp onion or nigella seeds85g red lentils85g split peas or chana dhal lentils1 ¼ tsp ground turmeric400g can coconut milk3 tbsp natural yogurt, plus extra for serving2 firm white fish fillets with skin – we used sustainably sourced cod2 plum tomatoes, dicedjuice 1 lime, plus 1 cut into wedges, to servehandful coriander leaves2 tbsp crispy onions from a tubwarm naan, to servemango chutney, to serve
STEP 1Heat 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.STEP 2Stir 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.STEP 3Give 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.
