Parsnip and carrot dhal with crispy sea bass and coriander roti
Filling, flavoursome and fiery. The meatiness of the sea bass stands up well against the chilli heat in this budget-friendly dhal, which is made with fibre-rich red-split lentils. The roti recipe can be easily doubled and used to accompany curries or Indian-spiced kebabs.
Ingredients
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2
parsnips, cut into 2cm cubes
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2 tbsp
vegetable oil
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1
shallot, peeled and thinly sliced
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2
garlic cloves, crushed
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1/2
green chilli, finely chopped
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2cm piece
fresh root ginger, peeled and grated
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125g
red-split lentils
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1/2 tsp
turmeric powder
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500ml
stock, made with 1 chicken or Kallo yeast-free stock cube
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2
small carrots, peeled and grated
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2
sea bass fillets, marinated in 1 tsp of tandoori curry powder
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80g
kale
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FOR THE ROTI
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100g
plain flour, plus extra for dusting
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10g
fresh coriander, finely chopped, plus extra for garnish
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1/2 tsp
cumin seeds
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1/2 tsp
baking powder
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75ml
warm water
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1 tsp
olive oil
Directions
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To make the roti, combine all the dry ingredients and add the olive oil and water to form into a smooth dough. Knead for 1 minute, then place back in the bowl. Cover and set aside for 30 minutes.
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Meanwhile, coat the parsnips with 1 tbsp of vegetable oil, season and roast in a preheated oven at 200C for 40 minutes or until golden and tender.
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Heat 1 tsp of vegetable oil in a small saucepan. Toss in the shallots and sauté for 5 minutes until starting to colour, adding a splash of water to stop them from sticking if necessary.
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Add the garlic, chilli and ginger and stir-fry for 2 minutes. Pour in the red split lentils, turmeric and chicken stock and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook for 15 minutes, stirring occasionally.
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Stir in the grated carrot and roasted parsnip, season to taste, and cook for 5 minutes more or until the lentils are soft and the consistency is thick and creamy.
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To prepare the sea bass, make five or six slits in the skin and pat dry. Season well and pan-fry both fillets, skin-side down, in the remaining oil over a high heat for 5 minutes but don’t move the fish. Once the skin crisps, you can flip it easily without it sticking.
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Turn the heat down and cook for 30 seconds, flesh side down. Transfer to a plate and keep warm.
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Once the dough has rested, cut into two and roll each piece into a thin square, brushing off any excess flour. Heat a frying pan over a high heat and dry-fry for 1 minute on each side while you steam the kale over a pan of boiling water for 3-4 minutes.
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To serve, cut each roti into four triangles and divide the dhal between two bowls. Garnish with coriander and top with one sea bass fillet each, a handful of kale, and the roti on the side.
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