How to make turmeric, spinach and coconut fish dahl

Turmeric, spinach and coconut fish dahl

Coley, a cod-like fish that turns white when cooked, is certified as sustainable by the Marine Conservation Society. We pair it with a coconut and split red lentil dahl for a spicy, satisfying dinner bowl.

½ tbsp oil
1 red chilli
1 red onion
1 tsp turmeric
200ml coconut milk
2 garlic cloves
2 spring onions
2 tomatoes
2 tsp garam masala​
2 x 150g coley supreme (skin off)
4cm fresh ginger
80g red split lentils
80g spinach
Medium handful of fresh coriander

Grate or finely chop the garlic and ginger. Finely slice the red onion. Roughly chop the tomatoes.

Heat a large pan with ½ tbsp oil on a medium heat, add the onion, garlic and ginger, cook for 5 mins until softening. Then add the garam masala and turmeric and cook the spices for a further 2 mins.

Rinse the lentils in cold water. Add the lentils to the pan, stir for a further minute until coated with the spices. Add the coconut milk and 150ml cold water. Leave to simmer for 15 mins (add more water if the lentil dahl becomes too dry).

Meanwhile, finely slice the spring onions and red chilli (remove the seeds for less heat). Roughly chop the coriander. Cut the coley into bite-sized chunks.

To the pan, add the spinach, chopped tomatoes, half of the spring onions, half of the chopped coriander and some of the sliced chilli (to taste), stir until the spinach has wilted. Place the fish pieces on top and simmer for 5 mins with the lid on, then a further 5 minutes with the lid off until the fish has cooked through. Season with sea salt and black pepper.

Serve the fish dahl in two warm bowls and garnish with the remaining chilli slices, coriander leaves and spring onion.

Recipe from mindfulchef.com