Ingredients

Method

• 1 cup dried lentils (or 1 tin cooked lentils)
• 2 shallots, finely chopped
• 1 T hot olive oil
• 2 cloves garlic, crushed
• 1 T sambal oelek (or chilli paste)
• 2 t mustard seeds
• handful of chopped coriander
• 1 l vegetable stock
• 1 t tamarind paste
• 1 t turmeric
• 4 portions of dorado (or any other firm white fish)

Method

Ingredients

Gently cook dried lentils according to package instructions. Drain if necessary.

In a separate saucepan over a medium to low heat, fry finely chopped shallots in hot olive oil until softened.

Fold in crushed garlic, sambal oelek and mustard seeds. Add the lentils and a handful of chopped coriander and keep on a gentle heat until warmed through.

To poach the fish: Combine the organic vegetable stock with the tamarind paste and turmeric. Bring to a gentle simmer, place the portioned fish into the liquid and poach for about 10 minutes until opaque and tender but still firm.

Serve the fish atop generous helpings of dhal.