Friday, April 5, 2013

Fish in Korma and Dal

Fish in Korma

1 tbs cumin seeds
1/4 cup tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tbs dried coconut
1 tbs garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp sweet paprika
2 tsp ground turmeric
1/4 cup oil
1 can light coconut milk
5 filets of fish

Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes.

Blend the cumin seeds, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Add to the coconut milk and blend until smooth. Layer Korma and fish in a baking dish and cover. Bake at 400* for 30 minutes.


1 tbls sesame oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 tbls finely chopped fresh ginger
4 cups vegetable broth
1 cup dried red lentils, rinsed and picked over
1 tsp cumin
1 tsp coriander
1 t. tumeric
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp salt
2 tbls tomato paste

In a medium-sized soup pot, heat the oil over a medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stir constantly, add the broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let it simmer for about 20 minutes, or until the lentils are very tender.

Stir in the tomato paste until well combined. Cook several minutes more. Serve hot.

We ate this with potato and pea samosas with mint chutney, basmati rice, and strained plain yogurt.

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