I had the idea of making this dish, after raiding our cupboards and finding an unopened pack of green lentils. I knew we had frozen fish, and thought a curried lentil dish would work well. However, I struggled to find just what I had in mind online. So instead, I sort of combined a few different recipes and came up with my own adaptation.
This is steamed white fish and green beans, on a bed of curried lentils. I used turmeric, ginger, coconut milk and red Thai curry paste to give them their flavour.
Personally I think this dish is fantastic, and would love to hear your thoughts if you make it.
White Fish with Curried Lentils Recipe
- 180g green lentils
- 700ml water
- 2 tsp turmeric
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 thumb sized piece of ginger, finely chopped
- 1 carrot, finely chopped
- 200ml coconut milk
- 2 tbsp red Thai curry paste
- 100g green beans
- 2 piece of white fish
- 1 handful of spinach
- Fresh coriander to serve
- Rinse lentils, add to a pan with 700ml water. Bring to the boil and add the turmeric. Simmer for 15 minutes.
- Fry the onion, garlic, ginger and carrot in a large frying pan or wok, until softened.
- Add the coconut milk and red Thai curry paste to the frying pan. Simmer for 10 minutes.
- Meanwhile steam the white fish and green beans for 5-6 minutes, until the fish is cooked through and the beans are tender.
- Drain any excess water from the lentils and add them to the frying pan, with the spinach. Stir to combine.
- Serve by plating the lentil mixture in the bottom of a bowl. Place the green beans on top, followed by the fish and serve with a sprinkling of fresh coriander