• David Hall

Cod and Lentil Masala

The most important aspect to me as a food lover and cook is to ensure that the food never lacks in flavour, as well as making sure that my children experience food from different cultures.

So far so good, especially with this flavour packed curry; a myriad of flavours from sweet tomato, nutty cumin and the aniseed of fennel seed which pairs so well with fish.

I've used chunky cod in this curry (or masala, which basically means a mixture of spices). Cod holds its shape well but any firm fish will do. Look for ling, pollack, whiting or even salmon and trout.

Cod and Lentil Masala

Ingredients - Serves 4

1 red onion

A thumb size piece of ginger

5 garlic cloves

1 tbsp groundnut or vegetable oil

1 tsp each of fennel seeds, ground cumin, ground coriander, chilli powder, turmeric, garam masala

1 tbsp tomato purée

500g tomato passata

100g brown lentils, cooked (you can buy them ready-cooked in tins)

300g cod, cut into large chunks


Salt and pepper to taste

1 - Either finely chop the onion, garlic and ginger or blitz in a food processor to form a paste.

2 - Heat up the oil in a non-stick pan and add the paste. Cook, stirring, until it begins to caramelise.

3 - Add the spices and cook for 2 minutes until fragrant. Add the tomato purée and cook for 1 minute. Finally, add the passata and bring to the boil. Simmer for 10 minutes until reduced and thickened.

4 - Add the fish and lentils. Simmer for 5-10 minutes or until the fish is cooked through. Squeeze in some lime juice and taste for seasoning; you may want more chilli depending on how hot you like it. It should be sweet from tomato, spicy from chilli, sour from lime and aromatic from the spices. Serve with basmati rice, brown or white.


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