Light Indian Fish Curry

Ingredients

• 180g firm white fish fillets (cod or rohu), cubed
• 40g red lentils (masoor dal), rinsed
• 100g tomato, chopped
• 60g onion, finely sliced
• 80g spinach leaves
• 1 tsp (5ml) mustard or vegetable oil
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric + 1 tsp coriander powder + chilli to taste
• 200ml water or light stock
• Fresh coriander and lemon wedge to finish

Preparation

1. Heat 1 tsp oil; soften onion with ginger-garlic paste 2–3 min.
2. Add spices and tomato; cook until pulpy.
3. Stir in rinsed lentils and water; simmer 12 min until lentils soften.
4. Add fish cubes; gentle simmer 6–8 min until just cooked.
5. Fold in spinach to wilt; adjust salt and finish with coriander and lemon.
6. Rest 2 min; serve hot as one portion.