Dinner ideas

Curried blue-eye with lentils and raita

Curried blue-eye with lentils and raita
4
15M
1H 15M
1H 30M

Ingredients

Raita

Method

1.Cook lentils and split peas in separate medium saucepans of boiling water, uncovered, until just tender; drain.
2.To make raita; grate cucumber coarsely; drain in fine sieve 10 minutes. Combine drained cucumber in small bowl with yoghurt and mint.
3.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add leaves, cinnamon, cardamom, cloves, curry powder and coriander; cook, stirring, until fragrant. Add stock; cook, stirring, 2 minutes. Remove from heat.
4.Spread fish with curry paste; cook on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
5.Meanwhile, place lentils, split peas and parsley in frying pan with spicy onion mixture; stir over heat until heated through. Serve fish on lentil mixture; top with raita.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita.

Note

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