Machali aur Daal (Fish and Lentil Curry)

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Machali aur Daal (Fish and Lentil Curry)

Machali aur Daal (Fish and Lentil Curry) is a traditioinal Indian recipe for a classic fish curry in a spiced creamy tomato and coconut milk base with red lentils. The full recipe is presented here and I hope you enjoy this classic Indian version of: Fish and Lentil Curry (Machali aur Daal).

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Indian Recipes

Lentils, as they break down, give any stew a wonderfully creamy mouth feel. As such they work particularly well in fish curries. South African style I’ve used hake in this recipe as it’s a firm and flavoursome fish that works well in curries. However, any firm white fish will work. Serve with rice.

Ingredients:

2 tbsp rapeseed oil
1 tsp black mustard seeds
1 large red onion, peeled and finely chopped
3cm piece fresh root ginger, peeled and grated
2 tomatoes, finely chopped
1 tsp salt
2 tsp curry powder
1 tsp ground turmeric
1 tsp chilli powder
150g masoor dal (split red lentils)
400ml tin coconut milk
100ml boiling water
400g skinless hake fillet, cut into 7½cm-long pieces
Chopped chives, to serve

Method:

Place a pan over medium heat. Once hot, add the oil and the mustard seeds. Once these began to sizzle, add the onion and cook for 5 minute, until soft and translucent and just beginning to colour around the edges. Add the ginger, cook for 1 minute then add the tomatoes and cook for 2 minutes until they begin to soften.

Season with the salt and stir in the ground spices followed by the lentils. Stir well to combine then add the coconut milk and boiling water. Cover the pot and continue cooking over medium heat for 10 minutes, until the lentils are soft.

Now sit the fish pieces in the lentil mix. Cover the pan and continue cooking for 5 minutes, or until the fish is just cooked through.

Sprinkle over the chopped chives and serve.