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52 DinnersSunderland Fish Dhal CerryGan git posh: Try usen smoaked %u2018addock.Preparation time:15 minutesCewken time:40 minutesMacks enough fer: 4IngredientsFer the dhal:2 chabblespoons vegetable oil5 tsps ginger-garlic paste3 green chillies3 tsps cumin seeds2 tsps turmeric300g yeller split peas2 bay leaves2 x 400g tins coconut milk2 tsps saltFower %u2018addock filletsFer the chutney:A bunch er coriander30g vegetable oil2cm piece ginger1 small garlic cloave%u00bd green chilliJuice from %u00bc limePinch caster sugarYer knar, Mackems %u2018av been fishen fer centuries, an fishwives used ter wark fer miles arund the East End. An yet yer dinnet really get much fish in Sunlun scran der yer? Wer eat git loads er cerry now though, summink the enterprise of the Bangladeshi community %u2018as influenced. This dish celebrates the two things, bringen tergether a fish that is landed at the fish quay down Hendon, yeller split peas an Indian spices.Waat ter dee1. Heat the oil in a medium saucepan, then add the gingergarlic paste, chopped chillies, cumin seeds, turmeric an a pinch er salt an fry ower a low heat fer arund 5 minutes. 2. Rinse the split peas an stir them in wir the bay leaves an coconut milk. Cover wir a lid an simmer fer thirty five ter fotty minutes until the lentils er tender.3. Ter mack the chutney, deseed the chilli then put arl the ingredients inter a smarl blender or food processor wir 20ml watter. Blend inter a fairly smooth sarce. Taste an season wir salt an more sugar or lime juice dependen on what tacks yer fancy.4. Season the %u2018addock fillets wir salt. Add oil ter a large fryen pan an fry skin side down fer arund 5 ter 7 minutes dependen on the thickness er the fish. When arl but the very top er the fish has turned opayaque, flip it ower an tack the pan off the heat. The residual heat will dee the rest.5. Put the dhal inter bowls, put the fish on top then drizzle ower the coriander chutney. Serve wir rice an naan.