Step 1: Begin by rinsing the lentils under cold water until the water runs clear. This helps to remove any impurities and excess starch. After rinsing, drain them well and set aside. This preparation ensures that the lentils will cook evenly and absorb flavors beautifully during the cooking process.
Step 2: In a large pot, heat the mustard oil over medium heat until it is hot but not smoking. Mustard oil adds a distinct flavor to the dish, so make sure to use it for authenticity. If you prefer a milder taste, you can substitute it with vegetable oil, but the unique flavor of mustard oil is worth trying.
Step 3: Once the oil is hot, add the minced garlic and grated ginger. Sauté them for about 30 seconds until they become fragrant. Be careful not to burn the garlic as it can impart a bitter taste to the dish. Stirring continuously will help to prevent this.
Step 4: Add the chopped tomatoes to the pot and stir everything together. Cook the mixture for about 3-4 minutes until the tomatoes start to break down and release their juices. This forms the base of your curry, providing moisture and acidity to balance the dish.
Step 5: Now, add the diced potatoes and cubed eggplant to the pot. Stir well to coat the vegetables in the tomato and spice mixture. Cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors from the spices.
Step 6: Next, add the rinsed lentils to the pot, along with 4 cups (1 liter) of water. Stir to combine everything. The lentils will absorb the flavors from the curry and provide a hearty texture to the dish. Bring the mixture to a gentle boil before reducing the heat to low.
Step 7: Season the curry with salt to taste. Cover the pot and let it simmer for about 15-20 minutes, or until the lentils and vegetables are tender. Stir occasionally to ensure nothing sticks to the bottom of the pot. During this time, the lentils will cook through and thicken the curry, creating a comforting consistency.
Step 8: While the curry is simmering, prepare the fish fillets. If the fillets are large, cut them into smaller pieces for easier cooking. Once the lentils and vegetables are tender, gently place the fish pieces on top of the curry mixture. Be careful not to disturb the lentils too much.
Step 9: Add the slit green chilies for a spicy kick, and spoon some of the curry sauce over the fish to coat it. Drizzle the tamarind paste over the top, which will add a delightful tanginess to the dish. Cover the pot again and let the fish cook for about 5-7 minutes, or until it is opaque and flakes easily with a fork.
Step 10: Once the fish is cooked, taste the curry and adjust the seasoning as needed. If you prefer more tang, you can add a little more tamarind paste. If you want more heat, chop up some additional green chilies and stir them in. Mix everything gently, being cautious not to break the fish pieces.
Step 11: Remove the pot from heat and let it rest for a few minutes before serving. This allows the flavors to meld together even further. Serve the Spicy Fish and Lentil Curry with steamed rice or warm naan to soak up the delicious sauce. Garnish with fresh cilantro if desired.
Step 12: Enjoy your meal! This dish is perfect for a cozy dinner and is sure to impress with its rich flavors and comforting textures. The combination of fish, lentils, and vegetables creates a hearty meal that is both satisfying and nutritious.
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