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