Masala Fish and Masoor Khichri (Spiced fish with rice and lentils)

My mum used to make this growing up and it was such a delicious comforting meal, yet light on the stomach. I've modified this recipe a little to suit my family's palette, but it's just as good and easy to cook! For best flavour the fish can be marinated anywhere from 30 minutes to overnight in the refrigerator.

Serve this dish with a salad of tomatoes, cucumbers and raw onions.

Yield: Serves 2-3

Difficulty Level: Easy

Prep Time: 40 minutes (including 30 minutes marination time)

Cooking Time: 30 minutes

Ingredients

1 pound fish ( any white fish will work. I tend to use Tilapia fillets). Bring to room temperature

1/4 cup neutral oil

For the Masala (spice rub)

1 tablespoon tomato paste

1 teaspoon cumin seeds*

1 teaspoon coriander seeds*

1 teaspoon cumin powder

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

3 large cloves of garlic, minced

1 tablespoon Fenugreek, dried and crushed with your fingers

1/4 cup cilantro, chopped

1 tablespoon juice of lime or lemon

10 curry leaves

2 tablespoons water*

For the Masoor Khichri

1 cup white basmati rice, washed and soaked

1/4 cup masoor dal (red lentils), washed and soaked

1 3/4 cups of water

Instructions:

For Fish

1. Combine masala ingredients in a bowl, except the curry leaves, and mix well.

2. Rub masala over fish on both sides and let it marinate for 30 minutes, or cover with plastic wrap and place in refrigerator overnight.

3. Heat oil in a large frying pan on medium to medium-high, add the curry leaves and cook about 30-60 seconds until the aroma is released and leaves have changed in color. Now add the fish fillets, leaving ample room for the fish to cook without over-crowding the pan. Cook approx. 3-4 minutes on each side. Depending on the thickness of the fish the times will vary.

4. Set aside on a large platter to rest a few minutes.

5. Serve over the khichri, garnished with sliced jalapenos and lime or lemon wedge, along with the salad.

For Khichri

1. While the fish is resting, combine the rice and lentils in one bowl and wash with several changes of water, until water runs clear. Then soak in fresh water for about 10 minutes.

2. In a saucepan add the rice and lentils along with 1 3/4 cups of water, salt to taste and bring to light boil on medium-high. Then reduce heat to a low simmer, cover with lid and cook another 12 minutes. Keeping the saucepan covered, turn off heat and let it stand another 10 minutes. Fluff with a fork when ready to serve.

*Tips:

Dry roast the cumin and coriander seeds together in a small non-greased pan over medium to medium-high heat. This should only take 2-5 minutes. Shake the pan around so the seeds can roast on all sides. Once the seeds start to change colour and become slightly brown and the aroma is released, turn off the heat and transfer to mortar and pestle and grind to an almost fine powder.
Add 1 tablespoon of water at a time to the masala to loosen the paste. Adding too much water wont allow the paste to adhere to the fish. The consistency should be that of a spread, like butter.

Here is a before and after look of rice and lentils. Once cooked, the lentils change to a light yellow colour.