Black lentils with fish vindaye on rice
Food Recipe
Black Lentils
Ingredients
250 grams black lentils,
5 curry leaves,
1 sprig thyme,
2 large red tomatoes finely chopped,
2 large onions finely chopped,
1 tablespoon crushed garlic,
1 teaspoon garlic,
1 tablespoon crushed ginger,
2 tablespoons chopped parsley,
2 tablespoons vegetable oil,
salt and pepper to taste.
Method
Check lentils for impurities. Wash lentils in cold running water. Allow to soak for 30 minutes. Place in pressure cooker with enough water to cover lentils. Add curry leaves and thyme sprig. Cook (medium - high heat) under pressure for 10 to 15 minutes, until tender or creamy according to taste.
Remove curry leaves and thyme sprig.
In a deep saucepan, large enough to contain the cooked lentils, add 2 tablespoons vegetable oil. Over medium heat, fry the chopped onions, garlic and ginger. Add the chopped tomatoes and parsley. Pour the cooked lentils into the saucepan with the other ingredients. Mix well together. Allow to simmer for 5 - 10 minutes. Add salt and pepper to taste.
Fish Vindaye
Ingredients
1 kg fish fillet (fresh)
6 cloves garlic
2 tablespoons freshly ground mustard seeds
1 tablespoon turmeric powder
3 medium onions coarsely sliced
green chillies (sliced lengthwise)-quantity to taste
Salt and pepper to taste
2 tablespoons white vinegar
1/2 cup vegetable oil
Method
Cut fish fillets into serve sizes according to your own preferences. Season with salt and pepper to taste. Lightly dust with corn flour. Heat oil in deep frying pan in batches until golden brown. Drain and put aside.
Slice each garlic clove lengthwise into three to four slices. Slice the chillies lengthwise into two halves.
Heat the same oil in which you fried the fish to simmering point. Add the sliced onions, garlic slices and chillies.
Fry until the onion slices become transparent. Add two tablespoons of the freshly ground mustard seeds, white vinegar and the turmeric powder. Mix well and add the fried fish pieces. Carefully blend in the fish with the spices. Reduce the heat to medium low and cook for a further one minute.
Remove carefully from the pan and place on a serving dish.
Allow to cool and serve with rice and black lentils.
Source :
Madeleine's recipe : Black lentilsFish Vindaloo
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