Ingredients
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3/4 cup red lentil
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1/4 teaspoon ground turmeric
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2 1/2 cups fish stock
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2 tablespoons vegetable oil
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1 tablespoon grated ginger
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1/2 teaspoon cayenne pepper
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1 tablespoon lemon juice
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2 tablespoons chopped fresh coriander
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1 lb cod fish fillet, skinned and cut into large chunks
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salt, to taste
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lemon wedge (to garnish)
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1 1/2 teaspoons cumin seeds
Instructions
- Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.
- Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.
- Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.
- Serve garnished with chopped coriander leaves and one or two lemon wedges.