- 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)
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.