The fish and lentil curry (Machali aur daal) is a creamy, fragrant, and hearty dish that combines the delicacy of white fish with the softness of red lentils. A light but tasty alternative to classic curries, perfect to serve with simple white rice for a complete lunch or dinner.
For this recipe, we chose cod, which turned out to be perfect thanks to its firm flesh, but you can also use hake, perch, or any other white fish available.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients to prepare Fish and Lentil Curry
- 1 1/4 cups red lentils
- 14 oz cod
- 1 red onion
- 2 tomatoes
- 1 3/4 cups coconut milk
- 1 tsp ground ginger
- 2 tsps curry powder
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- vegetable oil
- 1 sprig parsley
- salt
Tools to prepare Fish and Lentil Curry
- Saucepan
- Cutting Board
- Knife
How to prepare Fish and Lentil Curry
Heat the oil in a large pan and add the chopped onion. Cook over medium heat for about 5 minutes until soft and golden. Add the ground ginger and stir for a few seconds. Add the tomatoes and let them soften for 2 minutes. Add 1 teaspoon of salt, curry powder, turmeric, and paprika.
Mix well, then add the lentils. Pour in the coconut milk and 1/2 cup of boiling water. Cover and cook over medium-low heat for about 10 minutes until the lentils are tender and creamy.
Place the fish pieces over the lentils, cover again and cook over medium heat for another 5 minutes until the fish is cooked but still soft.
Serve hot, topped with chopped fresh parsley.
Storage
The curry keeps in the refrigerator for 1 day, in an airtight container.
Freezing is not recommended due to the texture of the fish and cooked lentils.
Tips and Variations
Fish: you can substitute cod with hake, perch, grouper, or any firm white fish.
Spices: if you want a more intense flavor, you can add a pinch of ground cumin or coriander.
Spicy Version: replace part of the paprika with chili powder or fresh chili.
Side: long-grain white rice or basmati rice are best for absorbing the creaminess of the curry.
FAQ
Can I use green lentils instead of red ones?
Better not: red lentils cook faster and break down to create a cream, while green lentils would remain firmer.
Can I substitute the coconut milk?
Yes, you can use cooking cream or Greek yogurt, but the flavor will be less exotic.
Can the curry be prepared in advance?
Yes, you can prepare the lentil base in advance and add the fish only when serving to keep it soft and juicy.
