Balti Cod and Red Lentils

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Ingredients

At a glance
Seasonal
Winter

2 tablespoons oil

¼ teaspoon asafoetida* (optional)

1 tablespoon crushed fennel seeds or aniseed

1 teaspoon ground ginger

½-1 teaspoon chilli powder (optional)

¼ teaspoon ground turmeric

225g/8 oz red lentils washed and drained

¼  teaspoon salt

water

1 fresh red chilli, finely chopped

500g/1 lb 2 oz boneless cod or other white fish

3 tablespoons plain yoghurt

2 tablespoons coriander leaves chopped

Methods/steps

Heat the oil in a wok, add the asafoetida (if using) and cook for 10 seconds.

Add the fennel or aniseed, ginger, chilli and turmeric, and cook for 30 seconds.

Add the lentils and salt, stir well and then pour on enough water to cover.

Bring to the boil, then simmer gently until the lentils are soft but not mushy.

You may need to add more water from time to time.

Skin the fish and cut into 2.5cm/1” cubes.

Add the fish and chilli to the pan and bring to the boil.

Turn the heat down and simmer for a further 8 - 10 minutes

When the fish is cooked, stir in the yoghurt and coriander leaves, and serve immediately.

Additional Tips

·Asafoetida is an extremely pungent spice extracted from a plant of the giant fennel family, and is frequently used in Indian and Middle Eastern cooking. In fact, asafoetida's strong, garlicky, dung-like smell is quite off-putting (the Germans call it Teufelsdreck - 'devil's dung'!). However it is a wonderful digestive aid and is used worldwide for its medicinal qualities. It is said to lessen flatulence and is helpful in cases of asthma and bronchitis.

If you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish. Buy it in powdered form rather than chunks, which are hard to break down.

 

·        Serve this dish with wholemeal pitta bread or nan bread.