Serves: 4

Prep Time: 15 mins

Cooking Time: 25 mins




4 x 150g red gurnard fillets


30ml oil

30g butter

8 curry leaves

Tsp turmeric

Tin coconut milk (400ml)

250ml veg stock

175g rinsed green lentils

2 plum toms, chopped

Heaped tbs med curry powder


Juice 2 limes


Warm chapatis to serve



  1. Fry 1 chopped onion and 8 curry leaves for 8 minutes in 30ml oil and 30g butter.
  2. Add 1tsp turmeric, and 1 heaped tbs medium curry powder to the pan, cook it for a couple of minutes. Then add 1 tin coconut milk (400ml), 250ml vegetable stock, 175g rinsed green lentils, 2 plum tomatoes, chopped, mix well. Add the juice of 2 limes. Simmer for 25 minutes until cooked.
  3. Oil and season 4x 150g red gurnard fillets. Fry skin side down for 3 minutes.
  4. Cook at 200c for 4 minutes more.
  5. Put on top of the dahl.
  6. Serve with warm chapatis.

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