Coconut And Curry Marinated Bluefish With Lima Bean Dal Recipes

Steps:

• Heat a small skillet over medium heat until hot. Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds. Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt. Reserve 1 cup of the mixture. Pour the remaining liquid in a large, shallow, glass or ceramic dish.
• Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
• Place the lima beans and the water in a medium-size saucepan and bring to a boil. Cover and cook for 20 minutes; the beans should be very soft. Drain.
• Place about 1/4 of the lima beans in a blender with 1/2 of the reserved coconut mixture and puree. Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining 1/2 teaspoon of salt. Place over low heat, cover and cook for 10 minutes, stirring occasionally.
• Start a charcoal grill. When the coals are red hot, remove the fish from the marinade and wipe dry. Place the fish on the grill, flesh side down. Grill for 7 minutes. Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
• Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Warm the dal. Place 1 piece of fish on each of 4 plates and divide the dal among them. Serve immediately.

Steps:

• Mix all items together.

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.