Name: Curried blue-eye with lentils and raita
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 1 cup (200g) brown lentils; 1 cup (200g) green split peas; 1 tablespoon vegetable oil; 2 medium brown onions (300g), chopped finely; 2 clove garlic, crushed; 4 dried curry leaves; 2 bay leaves; 2 cinnamon sticks; 6 cardamom pods; 6 cloves; 1/2 teaspoon curry powder; 1/4 teaspoon ground coriander; 1 1/2 cup (375ml) chicken stock; 4 x 200g blue-eye fillets, skinned; 2 tablespoon mild curry paste; 1/2 cup finely chopped fresh flat-leaf parsley; Raita; 2 lebanese cucumbers (260g), seeded; 1 cup (280g) greek-style yoghurt; 1 tablespoon finely shredded fresh mint leaves

Ingredients

1 cup (200g) brown lentils

1 cup (200g) green split peas

1 tablespoon vegetable oil

2 medium brown onions (300g), chopped finely

2 clove garlic, crushed

4 dried curry leaves

2 bay leaves

2 cinnamon sticks

6 cardamom pods

6 cloves

1/2 teaspoon curry powder

1/4 teaspoon ground coriander

1 1/2 cup (375ml) chicken stock

4 x 200g blue-eye fillets, skinned

2 tablespoon mild curry paste

1/2 cup finely chopped fresh flat-leaf parsley

Raita

2 lebanese cucumbers (260g), seeded

1 cup (280g) greek-style yoghurt

1 tablespoon finely shredded fresh mint leaves

Method

1.Cook lentils and split peas in separate medium saucepans of boiling water, uncovered, until just tender; drain.

2.To make raita; grate cucumber coarsely; drain in fine sieve 10 minutes. Combine drained cucumber in small bowl with yoghurt and mint.

3.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add leaves, cinnamon, cardamom, cloves, curry powder and coriander; cook, stirring, until fragrant. Add stock; cook, stirring, 2 minutes. Remove from heat.

4.Spread fish with curry paste; cook on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

5.Meanwhile, place lentils, split peas and parsley in frying pan with spicy onion mixture; stir over heat until heated through. Serve fish on lentil mixture; top with raita.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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