Roasted Cauliflower Dhal with Pan Fried Sea Bass
There's something uniquely comforting about curry spices when the weather is cold, almost warming you from the inside out.
This aromatic dhal is packed full of flavour and comfort and, perhaps best of all, it takes no time at all to cook. Alongside the delicious dhal, I like to serve cumin roasted cauliflower and a pan-fried fillet of sea bass (although pretty much any fish will do) along with plenty of lemon wedges for squeezing over and adding a fresh hit of acidity to the finished dish.
Roasted Cauliflower Dhal with Pan Fried Sea Bass
1 large cauliflower, chopped into bite-size pieces
Heat the oven to 220°C/ 200°C fan/gas 7. Toss the cauliflower and cumin in 2 tbsp of the oil, season well and put in a single layer in a large roasting tin. Roast for 20-30 minutes until golden brown and tender. Set aside.
Meanwhile, heat the rest of the oil in a large deep sauté pan or large saucepan over a low-medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for a further 3 minutes or until the onion is soft.
Add the mustard seeds, cumin seeds and ginger. Cook for 2 minutes. Add the tinned tomatoes, stir well, cook for a few more minutes, then add the lentils and 500ml cold water. Bring to a simmer and cook, stirring often, for 20-25 minutes until the lentils have started to break down and create a thick dhal.
Heat a frying pan over a medium-high heat with a drizzle of oil. Season the fish on both sides then cook, skin side down, for around 3 minutes before flipping over and continuing to cook for around 2 minutes, until the fish is cooked through. Squeeze the juice of the lemon over then take off the heat.
To serve, season the dhal well then spoon onto plates scatter over the roasted cauliflower and serve with the sea bass on the side.
This aromatic dhal is packed full of flavour and comfort and, perhaps best of all, it takes no time at all to cook. Alongside the delicious dhal, I like to serve cumin roasted cauliflower and a pan-fried fillet of sea bass (although pretty much any fish will do) along with plenty of lemon wedges for squeezing over and adding a fresh hit of acidity to the finished dish.
Roasted Cauliflower Dhal with Pan Fried Sea Bass
Serves 4
1 large cauliflower, chopped into bite-size pieces
1 tsp ground cumin
3 tbsp vegetable oil, plus extra for frying
1 large onion, sliced
3 garlic cloves, thinly sliced
1 tbsp black onion seeds
1 tbsp cumin seeds
30g fresh ginger, peeled and finely chopped
400g tin chopped tomatoes
250g red lentils
2 sea bass fillets
1 lemon, juice only
Heat the oven to 220°C/ 200°C fan/gas 7. Toss the cauliflower and cumin in 2 tbsp of the oil, season well and put in a single layer in a large roasting tin. Roast for 20-30 minutes until golden brown and tender. Set aside.
Meanwhile, heat the rest of the oil in a large deep sauté pan or large saucepan over a low-medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for a further 3 minutes or until the onion is soft.
Add the mustard seeds, cumin seeds and ginger. Cook for 2 minutes. Add the tinned tomatoes, stir well, cook for a few more minutes, then add the lentils and 500ml cold water. Bring to a simmer and cook, stirring often, for 20-25 minutes until the lentils have started to break down and create a thick dhal.
Heat a frying pan over a medium-high heat with a drizzle of oil. Season the fish on both sides then cook, skin side down, for around 3 minutes before flipping over and continuing to cook for around 2 minutes, until the fish is cooked through. Squeeze the juice of the lemon over then take off the heat.
To serve, season the dhal well then spoon onto plates scatter over the roasted cauliflower and serve with the sea bass on the side.
Comments
Post a Comment