Salt to taste
2tbs Chili powder
1tsp Garlic powder
Juice of 1 lemon
Marinate fish and leave aside.
2 cups pea dhall (yellow split peas)
1 onion, chopped
1 tomato, chopped
1/2 jeera (cumin seeds)
1/2 mustard seeds
2 garlic cloves
Dry chillies..as many or hot as you like
1. Bring split peas to boil in 4 cups of water and simmer till soft with tomato (or in a pressure cooker)
2.In a separate pan..heat 2tbsp oil
3.Saute chopped onion, add garlic, chillies, curry leaves, jeera and mustard till onion browns a little and the seeds release their aroma. Then add tumeric to cook for 30 seconds..
4.Add the dhall to this mix, add salt to taste and simmer further 10min.
5.I like it thick so I don’t add extra liquid to the dhall and I whisk it till smooth however some like it thinned ..choice is yours. Garnish with a big handful of fresh coriander.
6.Fry fish now.. till crispy on med high heat (Don’t let spices burn or the oil will smoke)
7.Serve with hot rice, dhall on the side and some tomato salsa (made with firm ripe tomatoes, onion, chillies, coriander all chopped fine and seasoned with salt and lemon juice)