Cooking Corner

Fish & Lentil Curry with Cucumber Raita

Serves 4

Ingredients for Curry

  • 1 T Curry Powder
  • 4 pieces whitefish filet (corvina & dorado work well)
  • 1 lime
  • 1Tbs olive oil
  • ½ large onion, diced
  • 4 cloves garlic, pureed or mashed
  • 2 Tbs ginger, grated or mashed
  • ½ C water
  • ½ C raisins
  • 1 C dried green lentils
  • 1 C coconut milk (light, canned or fresh)
  • 1 C chicken broth
  • ½ C cilantro, chopped
  • Salt & pepper
  • Papadams or grilled pita bread

Ingredients for Raita

  • 1 unpeeled cucumber
  • 1 C plain yogurt
  • 2 Tbs chopped fresh mint
  • ½ tsp ground cumin
  • Cayenne pepper, salt, & pepper

Prepare the Raita

  1. Slice the cucumber lengthwise and scoop out the seeds with a spoon.
  2. Grate the cucumber, wrap in clean dish towel and squeeze out excess liquid
  3. Combine all the ingredients & refrigerate

Prepare the Curry

  1. Season the fish with lime, salt & pepper.
  2. Heat olive oil over med-high heat. Add the curry powder & stir vigorously for 2 min.
  3. Add the onions, garlic & ginger, stir for 1 min.
  4. Add the water & simmer until the onions are soft (1 or 2 minutes)
  5. Place the fish on top. Spoon some of the liquid over the fish, cover & simmer for 4 min.
  6. Carefully remove the fish & set aside.
  7. Stir in the coconut milk, the chicken broth, and the lentils.
  8. Simmer for 20 minutes or until the lentils are soft & the liquid has thickened to gravy. Add water during cooking if necessary.
  9. Stir in ¼ C of culantro.
  10. Add the fish & cover for a few minutes until the fish is reheated.
  11. Serve the fish on top of the lentils, garnished with remaining culantro, & with a side of raita & the papadams or pita bread.