Indian Fish and Lentil Curry Recipe

This authentic flavour combination of fresh tomatoes, mustard seeds and curry leaves takes me back to my travels to Kerala and Goa. The addition of lentils and green beans to the tomatoes really packs in the protein and vegetables per portion, making this beautifully balanced and light. Because of the lentils, I don’t think this curry needs to be served with rice, but you can if you wish.

Serves: 4

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients

Curry paste

• 3 dried Kashmiri chillies, stems removed (or 2 tsp chilli flakes)
• 2 tbsp desiccated coconut
• 100ml boiling water
• 100g red onion, chopped
• 3 tomatoes (300g), chopped
• 6 garlic cloves, peeled
• 25g fresh ginger, roughly chopped
• 1⁄2 tsp each of salt and pepper

Note: you can cheat by using a shop-bought Keralan curry paste.

Curry

• 2 tbsp coconut oil
• 1 whole star anise
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 1 tsp ground turmeric
• 12 curry leaves (optional)
• 150g red lentils, thoroughly washed
• 1 x 400ml can coconut milk
• 300ml fish or vegetable stock
• 600g firm, white fish, cut into 4cm pieces (such as ling, blue-eye trevalla, swordfish, emperors or mahi mahi). See note for more.
• 300g green beans, halved
• 150g spinach, roughly chopped

Note: you can substitute the fish for prawns. To make it vegetarian, swap the fish for an extra 200g lentils.

To serve

• Small bunch of coriander, roughly chopped
• 2 limes, cut into wedges

Method

1. For the curry paste, soak the dried chillies and coconut in the boiling water for 10 minutes. Tip the soaked chillies and coconut, along with the water, into a food processor or blender with the remaining ingredients and blend until smooth.
2. Heat the coconut oil in a heavy-based saucepan over a medium-low heat. Add the star anise, cumin and mustard seeds, turmeric, curry leaves, if using, with seasoning, and fry for 1 to 2 minutes. Add the curry paste and fry for 5 minutes, stirring continuously, until it thickens and intensifies in flavour.
3. Add the lentils, coconut milk and stock. Bring to a simmer and cook gently for 20 minutes until the lentils are soft.
4. Add the fish, green beans and spinach and cook for a further 8 minutes or until the fish is just cooked through.
5. To serve, spoon the curry into bowls, scatter over the chopped coriander and garnish with lime wedges for squeezing.