Indian Spiced Fish with Mango Dahl and shallot Bahji

This recipe looks very intimidating, but don't be put off! although there's a lot to it, everything is quick and easy to make ( took me about 45 minutes ), it's just that Indian cooking tends to use a lot of different ingredients. You can cut a massive hustle and stress out of the recipe by simply buying raita or onion bahjis but it will always taste better homemade :)

This recipe was created from a dish I saw on the menu at this wonderful, new restaurant called 'Scotts' that opened up in South Queensferry. It's honestly a beautiful and funky restaurant under the bridges with a beautiful view and most importantly- great food!

However this dish cost £18.00 and I was't up for that so I though why not try it myself!

The Dahl was also created by mistake. I had everything ready before shortly reading I had no chopped tomatoes and no coconut milk. I looked outside to the rain viciously beating against the window and decided against going out. So I looked in the fridge and found a load of chopped mango from the day before and some coconut yoghurt. This'll do, I thought. And actually I'm so glad I tried it because I think it made this recipe a whole lot better.

Indian Spiced Fish with Mango Dahl and shallot Bahji

Serves: 4

Ingredients

For the Fish

• 4 fillets any white fish

• 2 tsp ground Kashmiri chilli ( or any hot chilli powder )

• 2 tsp ground coriander

• 2 tsp garam masala or curry powder

• 1 tsp turmeric

• 2 dessert spoons olive oil

• 2 dessert spoons lemon juice

• salt and black pepper, to season

For the Dahl

• 100g lentils ( the darker, the healthier )

• 1 red onion, finely diced

• 1tbsp olive oil

• 2 cloves garlic, minced

• 1 large knob ginger. grated

• 1red chilli, minced

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp coriander seeds

• 2 tsp turmeric

• 1 tsp garam masala or curry powder

• 200g ripe mango, finely diced

• 200ml coconut yoghurt

• 250ml water

• 1 vegetable stock cube

• black pepper, to season

• juice from half lime

• handful coriander

For the Raita*

• 500g greek yoghurt

• 4 cloves garlic, minced

• juice from 1 lemon

• 2 handfuls mint, chopped

• 2 tbsp cumin seeds, lightly toasted

For the Bahji ( or use shop bought ones for a simpler, quicker dish )

• 3 shallots ( or one small onion ) sliced into strips

• 1 small clove garlic, minced

• 1/4 tsp turmeric

• 1/4 tsp garam masala

• 1 tbsp curry paste

• 1/2 tsp ground cumin

• 2 tbsp coriander, roughly chopped

• 1 small red chilli, minced

• 55g chickpea flour ( or buckwheat )

• 20g brown rice flour

• 1 tbsp water

• vegetable oil, for frying

To Serve

• rocket

• fresh mango, diced

• naan bread, optional

*This isn't an official recipe, I just add a huge blob of yoghurt to a bowl then keep whisking and adding ingredients, tasting as I go until I'm satisfied. So if you don't like the taste, e.g.. too much garlic, just adapt it!

Method

- Prepare the fish first by mixing all the spices and seasoning together in a ramekin then rub it evenly over the 4 fillets. Drizzle over the oil and lemon juice and gently massage it in. Put them in the fridge until later.

- Heat the oil in a medium/large frying pan over a medium heat. Once hot, add the onions and gently fry until softened. Grind the spices together in a pestle and mortar.

- Add in the minced garlic, chilli and grated ginger. Stir and cook until fragrant. Stir in the spices and cook for a further minutes before adding in the rest of the ingredients, except the lime juice.

- Then simply cover and cook this, adding water if it starts getting to dry, until the lentils are cooked. Ensure you stir it regularly so the bottom doesn't burn.

- Whisk all the ingredients for the raita in a large bowl then set it into the fridge to rest.

- Preheat the oven to 180 degrees c, fan. Line a tray and place the fish fillets evenly on top. Pop them in the oven for about 15-20 minute or until cooked.

- To make the bahjis, ( I have type that word about 20 times before if finally stopped auto correcting to 'banjos'), Add all the ingredients to a large bowl and use your hands to combine everything together.

- Fill a small saucepan with the oil and heat it on a medium-high heat. Once hot, scoop some of the mixture and drop it into the pan ( be careful- it might spit! ).

- Once the bahji looks golden and crispy, remove it with a wooden or plastic utensil and place it on a plate covered in kitchen paper. Repeat this until all the mixture is gone.

- To serve, add a handful of rocket to each plate. Evenly spoon the dahl over the rocket. Top with a fillet of fish, mango cubes, a dollop of raita and a bahji. Garnish with some coriander and serve!