Cod and Lentil Recipe
Rated 5.0 stars by 1 users
This is delicate fish dish. They key thing here is to balance the flavours so that we do not over power the cod, which taste great when cooked correctly. We are making daal, (lentils) using our Handi Tarka Sauce to compliment the fish and also adding some asparagus on the side. So easy it will only take you 10-15 minutes! A very healthy option in no time at all.
Ingredients
-
1 TBSP oil
-
1 jar Handi Tarka sauce
-
Cod loin
-
200g yellow split lentils
-
200g Urid Lentils
-
Handful coriander
-
4-5 tinned potatoes
-
7-8 asparagus
-
1 red chilli (garnish)
-
70ml water.
Directions
Add 500ml of water and soak the lentils for at least 30 mins beforehand.
After soaking add the lid to the pan and boil for 20-25 mins.
Whilst the lentils are boiling chop the chilli.
Drain the potatoes and slice them into thin chips.
Finely chop the coriander.
Once the lentils are boiled add the whole jar of Aagrah Handi Tarka Sauce.
Add 70ml of water and stir well.
Allow this to cook for 10 minutes.
In another pan add a dash of oil. We used a griddle pan.
Once the oil is hot place the fish skin side down.
Cook the fish for approx 4-5 minutes on each side.
Add the asparagus to the pan, if there is space.
If not then fry the asparagus once the fish is done, they only need a few minutes.
Once done put the pan aside and add a dash of oil into another pan.
Once hot add the potato slices to the pan.
Fry them for approx 4-5 minutes on each side, or until golden brown.
Add the coriander and chilli to the lentils and give it a stir.
Time to plate up. Add some lentils to a plate.
Place the cod on top of the lentils.
Add the potato slices and chillies.
place the asparagus on the side and voila!