Fish with spiced lentils

Fish with spiced lentils

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(12 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
A healthy supper, full of flavour, in less than half an hour

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal273
  • fat10g
  • saturates1g
  • carbs16g
  • sugars6g
  • fibre3g
  • protein31g
  • salt1.33g
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Ingredients

  • 1 lime, cut into quarters

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 tbsp sunflower or vegetable oil
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp medium curry powder (we used Schwartz Spicy Bombay medium crushed curry spices)
  • 1 tbsp tomato purée
  • 400g can green or brown lentils, drained, rinsed, then drained again

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 tbsp mango chutney, plus extra to serve
  • 4 x 140g white fish fillets

Method

  1. Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.

  2. Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.

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Comments (12)

scottster's picture

Wow this was delicious, most of all it was fast and super healthy. Next time I will cut the lime into bigger chunks and remove it before I eat the lentils as a mouthful of lime was pretty bitter! We loved it as did our 4 year old, a family winner!

kookymooky's picture
3.75

Lovely recipe. I upped the curry powder and omitted the chopped lime as suggested. Also reduced the amount mango chutney and it was still quite sweet. I don't think the amount of lentils serves 4 - 2 of us easily finished the lot!

benjik's picture

I think it works better if rather than cutting the lime quarter really fine, you just cut into four or five big pieces and fish them out when you're done. Same lime taste in the dish, less sour if you get a mouthfull of just chopped limes!

mammasmith's picture
4

Very good for such an easy meal. We had it with basmati rice. sort of stirred it up and yoghurt and cucumber and mint! Very yummy. None left and could have sold seconds easily!!!

mik030663's picture
5

Excellent fish dish that is simple to make. Used a little less oil than the the recipe suggests - found that 1 tbsp was sufficient to fry the onions - and prefer to squeeze in the juice from the lime quarter as adding it chopped did seem to leave a bitter taste.

anna-pie's picture

This is absolutely delicious. The spicy lentils are especially good.

deborahadawson's picture
4

Really liked the lentils, made plain fish more exciting, will definitely make the lentils again.

lostkat's picture
2

Maybe I did something wrong, but I found that the chopped lime quarter gave the lentil mixture a nasty aftertaste. You could just taste the pith and it made it really sour. Next time I'll squeeze the juice from the lime quarter in rather than chopping it up. It shows potential of being a really great dish, but the chopped lime ruined it somewhat for me.

superkat's picture
5

A great fast supper; I also upped the curry powder for a bit more of a kick! Lentils would be good with other curries too.

emma2206's picture
5

Very quick, easy. Added a wee bit more curry powder than the recipe said to spice it up a bit more. Absolutely delicious - will definitely make again and again.

paula22springfarm's picture
5

I've made this recipe several times as I really like spicy fish.

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