Ginger Chilli Basa Fillets & Sweet Potato and Red Lentils Dhal

A community recipe by Konstant Kraver

Not tested or verified by Nigella.com

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Introduction

Fish fillets with a ginger and chilli zing served on top of a mouth watering spicy sweet potato and red lentil dhal, that will have all your guests drooling!

Ingredients

Serves: 4

Metric Cups

For the Fish Ingredients

2 tablespoons olive oil
1 tablespoon ginger paste
1 tablespoon garlic paste
½ lemon (juiced)
1 teaspoon chilli flakes
½ teaspoon salt
½ tablespoon coriander paste
4 fish fillets

For the Sweet Potato and Red Lentil Dhal

1 medium onion (chopped)
3 cloves garlic (minced)
1 red chilli (minced optional)
½ teaspoon turmeric
2 teaspoons curry powder
¼ teaspoon black pepper
250 millilitres red lentils (rinsed)
500 millilitres water
500 millilitres vegetable stock
½ tomato (chopped)
500 millilitres sweet potatoes (peeled and diced)
½ teaspoon salt

For the Fish Ingredients

2 tablespoons olive oil
1 tablespoon ginger paste
1 tablespoon garlic paste
½ lemon (juiced)
1 teaspoon chile flakes
½ teaspoon salt
½ tablespoon coriander paste
4 fish fillets

For the Sweet Potato and Red Lentil Dhal

1 medium onion (chopped)
3 cloves garlic (minced)
1 red chile (minced optional)
½ teaspoon turmeric
2 teaspoons curry powder
¼ teaspoon black pepper
9 fluid ounces red lentils (rinsed)
18 fluid ounces water
18 fluid ounces vegetable broth
½ tomato (chopped)
18 fluid ounces sweet potatoes (peeled and diced)
½ teaspoon salt

Method

Ginger Chilli Basa Fillets & Sweet Potato and Red Lentils Dhal is a community recipe submitted by Konstant Kraver and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the Fish:

Combine the olive oil and all the other ingredients together in as small bowl.Lay out the fillets on a tray and rub the mixture all over the fillets on both sides cover the tray with cling wrap and keep it in the fridge , for at least 30 min .

Preheat oven to about 220°C and bake fish for about 10 min then turn heat down to about 190°C and bake for another 5-7 min, till just cooked.

For the Sweet Potato and Red Lentil Dhal:

In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for 5 minutes. Stir in the turmeric, curry powder, and pepper; cook for 1 minute more.

Stir in the lentils, water, stock and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the sweet potatoes and chopped tomato and cook for about 30 minutes more, stirring occasionally, until the lentils are tender. Stir in the salt.

Transfer to a large serving bowl. Serve with the baked fish or this is so fantastic it really is a meal on its own serve with an Indian flat bread or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.

For the Fish:

Preheat oven to about 220°C and bake fish for about 10 min then turn heat down to about 190°C and bake for another 5-7 min, till just cooked.

For the Sweet Potato and Red Lentil Dhal:

In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for 5 minutes. Stir in the turmeric, curry powder, and pepper; cook for 1 minute more.

Tell us what you think

What 1 Other has said

I tried this a couple of weeks ago thinking it was a Nigella recipe and only just found out it wasn't. Fish was absolutely beautiful and fragrant, loved the combination of spices, and so easy! Housemates loved it, I was so impressed with myself. Cooking it again tonight. I wasn't brave enough to tackle the dahl so I just made sweet potato chips and green beans to go with it. So yum, thanks for the recipe!

Posted by ellymac on 25th September 2013

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