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You are here: Home / apples / Mixed Fish Lentil Curry with Apple Pomegranate Relish

Mixed Fish Lentil Curry with Apple Pomegranate Relish

December 26, 2013 By Laura 2 Comments

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Mixed Fish Lentil Curry with Apple Pomegranate Relish is the perfect after holidays dish, as it is warming and vibrant but not heavy or rich. Amazon affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.

Curried Red Lentils and Split Peas with Mixed White Fish and an Apple Pomegranate Relish

Belated Merry Christmas! I always think maybe I should leave a message here saying Merry Christmas on the actual day, but really who is looking at my blog on Christmas day (who wants to be told Merry Christmas anyway)? You guys are all celebrating with your families. I hope.

Anyway I promised you this Mixed Fish Lentil Curry with Apple Pomegranate Relish. And really I think the timing is perfect. It is warming without being heavy and is healthy enough to qualify for any New year’s resolutions you might have. (I apologize for the color differentiation–these pictures were taken at night and I have fought and fought with the white balance and cannot get the picture above to agree with the picture below).

Curried Red Lentils and Split Peas with Mixed White Fish and an Apple Pomegranate Relish

I found the inspiration for this recipe in one of my new favorite cookbooks, Fish: 54 Seafood Feasts by Cree LeFavour. I knew nothing about it when I decided to get it on a whim at The Good Cook. I love it! It has gorgeous pictures and is really colorful in an internationally inspired sort of way. It is even broken down by area of the world it is inspired by: American; Bistro (flavors that Americans think of as European); Latin; East Asian; South Asian; Middle Eastern/African. There are what I call component meals, but there is also a lot of one pot dishes, which are of course what I love. There are recipes for the side dishes as well as the fish dish it goes with.

Curried Red Lentils and Split Peas with Mixed White Fish and an Apple Pomegranate Relish

Curried Red Lentils and Split Peas with Mixed White Fish and an Apple Pomegranate Relish
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Mixed Fish Lentil Curry with Apple-Pomegranate-Raisin Relish

Adapted from Cree LeFavour

Course: Entree
Cuisine: Curry
Keyword: cod, halibut, legumes, mahi mahi
Author: TheSpicedLife
Ingredients
  • 1 cup yellow split peas
  • 1/2 t paprika
  • 1/2 t turmeric
  • 2 T vegetable oil
  • 1 t dark mustard seeds
  • 2 medium onions, thinly sliced
  • salt to taste, several pinches throughout recipe
  • 4 celery stalks, sliced thinly
  • water as needed
  • 1/4 t ground cloves
  • 1/4 t ground cardamom
  • 1/2 t cinnamon
  • 1/2 T ground cumin
  • 1/2 T ground coriander
  • 2 T curry powder
  • 2 cups split red lentils
  • 6 cups vegetable, chicken or fish stock (I used chicken)
  • 4 white fish fillets, such as cod, halibut, mahi mahi or hake (I used a mix of what I had leftover in freezer), cut into large chunks
  • 1/4 cup chopped fresh mint
  • juice of half of a lime, plus wedges for garnishing
  • Basmati rice for serving
  • Apple-Pomegranate Relish for serving (see below)
Instructions
  1. Place the yellow split peas in a pot of boiling water (enough to cover the split peas) with the paprika and turmeric (1/2 teaspoon each). Cook until still firm but no longer crunchy. Drain and set aside.
  2. Heat the oil over medium high heat in a large, deep skillet. Add the mustard seeds and cover the pan. When the seeds stop popping, add the onions with a pinch of salt.
  3. When the onions have released much of their water and are starting to stick a bit, add the celery with another pinch of salt.
  4. Place a cup of water beside the cooktop. Cook until the onions are caramelized. Splash a little water into the pan if the onions and celery start to stick or scorch. This will take about 15-20 minutes.

  5. Add all the ground spices and stir. Cook until fragrant--add a splash of water if at any time the spices seem like they might stick or burn.
  6. Add the parcooked split peas, split red lentils and stock. Stir and cook for 20 minutes, until the lentils and split peas are tender.
  7. At this point the dish should be thicker and reduced but still wet enough to submerge the fish. If it is not add a little more stock. Make sure the dish is at a simmer before adding the fish.
  8. Add the fish and stir to submerge the fish under the liquid. Cover the pan and reduce the heat as low as possible to maintain a very gentle simmer.
  9. Braise the fish for 6-8 minutes, until the fish is cooked through and flakes when a fork is inserted into the thickest piece.
  10. Stir in the mint and lime juice. Taste for salt.
  11. Serve with Basmati rice, lime wedges and Apple-Pomegranate Relish.

 

Print
Apple-Pomegranate Relish

Adapted from Cree LeFavour

Course: condiment
Cuisine: Asian
Keyword: chutney, fruit
Author: TheSpicedLife
Ingredients
  • 2 sweet firm apples, cut into tiny chunks (I left the skin on)
  • seeds from one pomegranate
  • 1/2 cup raisins or currants
  • 2 T fresh lemon or lime juice
  • small pinch of salt
Instructions
  1. Toss all ingredients together. Serve with curry.

 

Filed Under: apples, cookbooks, curry, dal, dried fruit, fish, lentils, lime, pomegranate, reviews, salsas, seafood Tagged With: apples, cod, curry, fish, hake, halibut, lentils, mahi mahi, pomegranate, raisins, red lentils, relish, split lentils, yellow split peas

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Comments

  1. Joanne says

    December 27, 2013 at 7:51 am

    I love the mix of spices like this. Definitely making me crave a warm bowl of curry right now!

    Reply
  2. Ashley @ Big Flavors from a Tiny Kitchen says

    January 3, 2014 at 9:14 pm

    I’ve never made a fish curry before, and this one sounds great! Love the fresh relish!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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