With the British sunshine apparently dwindling, there’s never been a better time to inject a bit of heat into those lazy summer evenings.
Curried lentils with cod couldn’t be easier to whip up, and the leftovers keep brilliantly in the fridge for another day. If cod isn’t your preferred choice, this recipe works well with any other white fish.
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Check out the full album on Bandcamp.
Shopping list (serves 4):
Cod fillets (or other white fish) x 4
Shallots x 6
Leek x 1
Red lentils 180g
Garlic cloves (minced) x 4
Large courgette (Peeled into ribbons) x 1
Sunflower seeds 100g
200g coconut cream
Red chilli (finel chopped) x 1
Fresh ginger (minced) 1 tbsp
Mustard seeds 1 tsp
Smoked paprika 1 & 1/2 tsp
Ras el Hanout 1 & 1/2 tsp
Turmeric 1 tsp
Tomato puree 1 tbsp
Fresh thyme & coriander
Zest of one lime
Good vegetable or fish stock 540ml
(If you have your own fresh fish/seafood stock prepared, then now’s the time to use it, but it’s not essential here. Refer back to Back in bisqueness for how to make a versatile seafood stock!)
Finely chop your shallots and leek, and add to your pan with the sunflower seeds. Heat with a glug of oil over a medium heat for just over 5 minutes until soft.
Season well, turn down the heat slightly and throw in your garlic, red chilli and ginger. Allow to cook for a further 2 – 3 minutes before adding your lentils to the pan, along with your spices, mustard seeds and the tomato puree. Heat on medium for another couple of minutes. Season well.
Add all of your stock to the pan and reduce hear to a low simmer. Add the coconut cream along with a handful of your thyme, and continue to simmer for 15-20 minutes, or until the lentils have softened.
When you’re happy with the lentils, go ahead and introduce the courgette ribbons, a generous handful of coriander, and the lime zest (but save some for serving!).
From here you can simply lower the heat right down and place your fish fillets on top, season well and cover.
Taking your fish out of the fridge for 20-30 minutes prior to cooking means they should only take 10-12 minutes here before they’re cooked perfectly. Wilt your spinach as an accompaniment for the lentils.
Sprinkle with more lime zest and red chilli, alongside some toasted flatbreads to serve, if you like.