Grilled Mackerel with Spicy Dhal

Name: Grilled Mackerel with Spicy Dhal
Yield: Serves 4
Ingredients: 30 ml/2 tbsp tamarind paste; 3–4 dried red chillies, crumbled; 4 fresh mackerels; 30 ml/2 tbsp chopped fresh coriander (cilantro); fresh red chilli slices and finely chopped fresh coriander (cilantro), to garnish; ground black pepper; flat bread and tomatoes, to serve; 30 ml/2 tbsp sunflower oil; 250 g/9 oz/generous 1 cup red lentils; 2.5 ml/½ tsp each mustard seeds, cumin seeds, fennel seeds and fenugreek or cardamom seeds; 5 ml/1 tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Oily fish such as mackerel are even more nutritious when accompanied by a tamarind-flavoured lentil dhal. The creaminess of the lentils goes beautifully with the texture of the grilled fish. Serve with flat bread and chopped fresh tomatoes.

Ingredients

250 g/9 oz/generous 1 cup red lentils
30

Main course
Fish course
Pescatarian
Spicy

Method

Rinse the lentils, drain them thoroughly and put them in a pan. Pour in 1 litre/1¾ pints/4 cups