Yellow dal with crispy sea bass and coriander chutney

Yellow dal with crispy sea bass and coriander chutney

This quick and easy dal is flavoured with coconut, green chillies and cumin seeds. Yellow split peas are firmer than other lentils, giving the dal a lovely texture. Serve with crispy sea bass fillets and a drizzle of coriander chutney for a vibrant and comforting dish.

Yellow dal with crispy sea bass and coriander chutney

Bring some variety to dinner time with our weeknight recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 35 min

This quick and easy dal is flavoured with coconut, green chillies and cumin seeds. Yellow split peas are firmer than other lentils, giving the dal a lovely texture. Serve with crispy sea bass fillets and a drizzle of coriander chutney for a vibrant and comforting dish.

Bring some variety to dinner time with our weeknight recipes.

Nutrition: per serving

Calories
601kcals
Fat
52g (34g saturated)
Protein
9.4g
Carbohydrates
20g (3.7g sugars)
Fibre
8.2g
Salt
8.2g

Ingredients

  • 2 tbsp vegetable oil
  • 5 tbsp ginger-garlic paste
  • 3 green chillies, finely chopped
  • 3 tbsp cumin seeds
  • 2 tbsp ground turmeric
  • 300g yellow split peas, rinsed
  • 1 bay leaf
  • 2 x 400g tins coconut milk
  • 2 tsp salt
  • Dash vegetable oil
  • 4 sea bass fillets

For the chutney

  • Bunch coriander, roughly chopped
  • 30g vegetable oil
  • 2cm piece ginger, roughly chopped
  • 1 small garlic clove, roughly chopped
  • ½ green chilli, deseeded and roughly chopped
  • Juice ¼ lemon
  • Pinch caster sugar
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Method

  1. Heat the oil in a medium saucepan, then add the ginger-garlic paste, chillies, cumin seeds, turmeric and a pinch of salt and fry over a low heat for about 5 minutes. Stir in the split peas and add the bay leaf and coconut milk. Cover with a lid and simmer for 25-30 minutes until the lentils are tender.
  2. Meanwhile, add all the ingredients for the chutney to a small blender or food processor with 20ml water and whizz into a smooth-ish sauce. Taste and season with salt and more sugar or lemon juice, if you think it needs it.
  3. To cook the sea bass, season the fillets with salt and put a large frying pan (or two smaller pans) over a medium heat with a dash of oil. Add the fish skin-side down into the pan while still cold – this will help prevent the fillets from curling away from the pan and should give a nice, flat crispy skin. Cook for around 5-7 minutes (depending on the thickness of your fillets); you should see the flesh turning opaque, leaving only a patch uncooked at the top. Wait until this happens before flipping and taking the pan off the heat; the skin should release from the pan easily and the fish will finish cooking in the residual heat. Divide the dal among bowls, then top with the fish and drizzle over the coriander chutney.

Nutrition

Calories
601kcals
Fat
52g (34g saturated)
Protein
9.4g
Carbohydrates
20g (3.7g sugars)
Fibre
8.2g
Salt
8.2g

delicious. tips

  1. Easy swaps Not a fan of fish? Top with roasted cauliflower or carrots for a vegan version.

     

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Recipe By

Pollyanna Coupland

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Read what others say...

  1. Really tasty, though would use 3/4 of the split peas next time as it made too much dal for us. Swapped in hake for the sea bass as the latter was out of season.

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