Page 50 - Demo

50 DinnersSunderland FFish Dhal CurryPreparation time:15 minutesCooking time:40 minutesServes: 4IngredientsFor the dhal:2 tbsp vegetable oil5 tsps ginger-garlic paste3 green chillies3 tsps cumin seeds2 tsps turmeric300g yellow split peas2 bay leaves2 x 400g tins coconut milk2 tsps salt4 haddock filletsFor the chutney:A bunch of coriander30g vegetable oil2cm piece ginger1 small garlic clove%u00bd green chilli,Juice from %u00bc limePinch caster sugarDespite Sunderland%u2019s centuries long history of being a fishing port, and the trade that the fishwives used to do around the East End, fish isn%u2019t an ingredient that is common in Wearside cuisine. Something that is now commonly eaten is curry, partly influenced by the enterprise of Sunderland%u2019s Bangladeshi community. This dish is a representation of the mix between North East and South Asian cuisine, bringing together a fish that is landed at the fish quay in Hendon, yellow split peas and Indian spices.Instructions1. Heat the oil in a medium saucepan, then add the gingergarlic paste, chopped chillies, cumin seeds, turmeric and a pinch of salt and fry over a low heat for about 5 minutes. 2. Rinse the split peas and stir them in with the bay leaves and coconut milk. Cover with a lid and simmer for 35-40 minutes until the lentils are tender.3. To make the chutney, deseed the chilli then put all the ingredients into a small blender or food processor with 20ml water. Blend into a fairly smooth sauce. Taste and season with salt and more sugar or lime juice based on preference.4. Season the haddock fillets with salt. Add oil to a large frying pan and fry skin side down for around 5 to 7 minutes depending on the thickness of the fish. When all but the very top of the fish has turned opaque, flip it over and take the pan off the heat. The residual heat will finish cooking it.5. Put the dhal into bowls, put the fish on top then drizzle with the coriander chutney. Serve with rice and naan.Gan git posh: Try using smoked haddock.