Gurnard with red lentil dahl | Lawrence Murphy
It’s that time of year when we need comforting food, something with big flavours that’s hearty and warming.
Instead of beef stew and dumplings, what about a fish curry for something a little different?
This recipe is for a red lentil dahl which I serve with pan-fried gurnard as a starter but you could easily eat a bigger portion as a main with rice and a flat bread.
2 small gurnard filleted and pin boned
200g red lentils
1 onion finely chopped
4 cloves garlic finely chopped
Small knob ginger, peeled and finely chopped
Small knob, turmeric
Pinch ground black pepper
Tspn cumin seed
1/2 tspn fennel seed
1/2 tspn ground coriander seed
1 red chilli
400 ml coconut milk
1. Heat a pan on a medium heat and add the cumin and fennel seed. Toast the seeds for about 1 min.
2. Add a little olive oil and the onions and garlic. Cook for 2 mins.
3. Now add the ginger, turmeric, black pepper, chilli and coriander. Cook for a further 2 mins.
4. Add the lentils and just cover with water. Simmer for about 20 minutes until the lentils are soft and breaking down. Stir in the coconut milk and a pinch of salt.
5. Cook until you reach a thick consistency and pan-fry the gurnard for eight mins.
6. Spoon the dahl into bowls and top with the fish.