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Dal with Cod and couscous

Dal (lentils) is a staple dish for most Indian households; why not try it with some fresh Cod?

Serves 4

600 g cod, skin and boneless

2 onion

1/2 chili, red 

20 cherry tomatoes 

1/2 lemon

2tb rapeseed oil

2tb garam masala

1ts turmeric

1ts cumin

4 dl canned, chopped tomatoes

3 dl coconut milk

600 g red lentils

Salt

Couscous

Fresh coriander

Dice the cod. Finely chop onion and chili, halve the tomatoes and juice the lemon. Heat rapeseed oil in a pot and fry onion and chili until golden. Add the tomatoes and let it simmer for a couple of minutes. Add garam masala, turmeric, cumin, and mix. Add the canned tomatoes, coconut milk and let it boil for five minutes. Add the cod and let it cook through under a lid for three minutes. Add salt and lemon juice after taste.  Serve the dal with couscous and fresh coriander.

Photo and recipe courtesy: Norwegian Seafood Council