Indian dish of pulses, spices and other ingredients, served with fried fish.

Ingredients:

500 g fillet of halibut (or other marine fish)/td>1/2 tsp of turmeric

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1 tablespoon oil salt For dhal: 200 g red lentils + water 200 g young spinach 45 g of butter 1 tsp coriander seed 1 tsp Roman cumin 1/4 tsp fenugreek seed 3 pcs garlic cloves/td>2 pcs small red chillies 1 pc onion 2 cm fresh ginger salt

Procedure:

1. Dry the cleaned fillet, cut into smaller pieces, rub the whole fillet with salt and turmeric and let it rest in a cool place
2. Pour water over the lentils, let them swell for 30 minutes, then bring them to a boil, reduce the heat and cook until tender (about 20 minutes), there should be some water left in them
3. In the meantime, in a dry frying pan, roast the Roman cumin, fenugreek and coriander, when the spices start to smell and the fenugreek seeds crackle, let the spices cool and then grind them into powder 4. Melt the butter in a pan, add the sliced peeled onions, sliced peeled garlic cloves, finely chopped peeled ginger, cleaned finely chopped chillies and sauté until the onions soften
5. Then add the ground spice mixture, sauté together, remove from heat, add the spinach, which is left to wilt slightly in the hot pan
6. Stir the mixture from the pan into the cooked lentils and season with salt, if you want the dhal to be spicier, add a teaspoon of harissa
7. In another pan, fry the fish pieces on both sides in hot oil and add to the dhal on the plates.