One pan curried haddock, daal, crispy fish skin and coriander yoghurt

One pan curried haddock, daal, crispy fish skin and coriander yoghurt

I love a one pan dish, don’t we all?! This one that I’ve tweaked from doesn’t even compare to the typical one pan recipe, so save it and recreate it!

Ingredients (2-3 people):
2 haddock fillets
2 onions , chopped
1 tbsp grated ginger
1 tbsp sunflower oil
2.5 tbsp mild curry powder
1.5 tsp mustard seeds
1.5 nigella seeds
85g green lentils
85g chana dhal lentils
1.5 tsp ground turmeric
1 can coconut milk
6 tbsp natural yogurt
2 large tomatoes , diced
1 lime, juiced
Large handful coriander leaves, chopped
Rice/breads to serve

Method:
1. Add the lentils to a large bowl of water and set aside to soak. Heat oven to 200C. Mix the onions, ginger, half of the oil, 2 tbsp curry powder, mustard seeds and 1 tsp of nigella seeds with 5 tbsp water in a large baking dish roughly. Roast in the oven for 20 mins until starting to caramelise, stirring halfway.
2. Stir in the lentils, 1 tsp of the turmeric, the coconut milk and one can of water, bake for 45 mins.
3. When that’s in, mix the remaining turmeric, nigella seeds, curry powder and the yogurt.
4. Remove the skin from the fish, fry it and place it on an oiled tray and sprinkle with salt. Then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils. When the lentils have 10 mins to go, put the skin in the oven.
5. When the lentils are done mix in the tomatoes, lime juice and 1 tsp salt. Sit the fish fillets on top and bake for 10-15 mins or until the fish is cooked through. 
6. To serve, top with the crispy skin and scatter with coriander and yoghurt (I mixed the two).

21 thoughts on “One pan curried haddock, daal, crispy fish skin and coriander yoghurt

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