Each bite of our chana dal fish curry will have you wanting more. This flavour-packed curry is perfect for Ramadan, too!
Coconut chana dhal fish curry
Ingredients
- ¼ cup coconut or vegetable oil
- 2 small Curry leaves on stems
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 ½ tbsp mild curry powder, plus 2 extra tsp
- 1 tomato finely chopped
- 2 tbsp tomato paste
- 1 ½ cups chana dhal, soaked overnight
- 4 ½ cups chicken
- 1x400ml can coconut milk or cream
- 1 ½ cups baby spinach leaves, stems removed and leaves chopped
- 4-6 hake fillets, skin removed
- 2 tsp olive oil
Instructions
HEAT the coconut oil in a large ovenproof frying pan over medium–high heat. Add the curry leaves and cook for around 1 minute, until crisp and translucent. Remove and transfer to a plate.
IN the same pan, add the onion and garlic and cook, stirring, for 4–5 minutes. Season well with salt. Add 1 one the curry leaves stems,curry powder, tomatoes and tomato paste and cook for 1 more minute, then add the chana dhal and stir through.
ADD the stock into the pan and cook over low heat for 30 minutes, until the chana dhal is cooked
ADD the ¾ of the coconut milk and cook for 5 minutes, Add the kale or spinach and stir through until wilted.
COMBINE hake fillets, extra curry powder, olive oil and salt and pepper together in a bowl until coated. Nestle the fish and remaining curry leaves in the dhal and simmer for 12 minutes, until just cooked.
DRIZZLE with the remaining coconut milk. Serve with the steamed rice or naan, if desired.
Notes
To serve Naan bread Steamed basmati rice
ALSO SEE: Cape Malay lamb curry croquettes with spiced apple chutney
