Fish N Lentil Chowder Dal Machh Recipes

ONE-PAN LENTIL DHAL WITH CURRIED FISH & CRISPY SKIN

One-pan lentil dhal with curried fish & crispy skin image

For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets

Provided by Sarah Cook

Time 1h20m

Number Of Ingredients 18

Ingredients

2 onions , chopped
1 tbsp grated ginger
1 tbsp sunflower oil , plus a splash
2 tbsp mild curry powder , plus 1/2 tsp
1 tsp brown mustard seeds
1 ½ tsp onion or nigella seeds
85g red lentils
85g split peas or chana dhal lentils
1 ¼ tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt , plus extra for serving
2 firm white fish fillets with skin - we used sustainably sourced cod
2 plum tomatoes , diced
juice 1 lime , plus 1 cut into wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan , to serve
mango chutney , to serve

Steps:

Heat 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.
Stir 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.
Give 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.

Nutrition Facts : Calories 1013 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 57 grams protein, Sodium 3.1 milligram of sodium

TAMMY'S FISH CHOWDER

Tammy's Fish Chowder image

Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.

Provided by Tammy

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 yellow onions, diced
3 ribs celery, diced
½ cup white wine
4 potatoes, chopped
2 cups fish stock
1 tablespoon chopped fresh thyme
1 teaspoon seafood seasoning (such as Old Bay®)
1 bay leaf
salt and ground black pepper to taste
1 cup heavy whipping cream
1 (4 ounce) fillet sea bass, chopped, or more to taste
½ teaspoon white sugar
3 dashes hot sauce

Steps:

Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 31.9 g, Cholesterol 67.3 mg, Fat 19.9 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 10.9 g, Sodium 460.5 mg, Sugar 4 g