Ginger Chilli Basa Fillets & Sweet potato and Red Lentils dhal
Recipe submitted by Konstant
Fish fillets with a ginger and chilli zing served on top of a mouth watering spicy sweet potato and red lentil dhal
Ingredients
- So first the fish
- Ingredients
- Ginger Chill Basa Fillets
- 4 Basa fillets
- 2 Tbsp olive oil
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1/2 lemon juiced
- 1 tsp chilli flakes
- 1/2 tsp salt
- 1/2 Tbsp coriander paste
- The Sweet Poatoe and red lentil dhal
- Ingredients
- 4 teaspoon canola oil
- 1 medium yellow onion; finely chopped
- 3 cloves garlic; minced
- 1 minced chili pepper*; optional
- 1/2 teaspoon turmeric
- 2 tsp curry powder
- 1/4 teaspoon black pepper
- 1 cup red lentils; sorted and rinsed
- 2 cup water
- 2 cups Vegetable stock
- 1/2 chopped tomato
- 2 cup sweet potatoes; peeled and diced
- 1/2 teaspoon salt
Method
- The Fish
- Method:
- 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 degree Celsius and bake fish for about 10 min then turn heat down to about 190C and bake for another 5-7 min, till just cooked.
- The Sweet Potato and Red Lentil Dhal
- Method:
- 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.
