Mixed Fish Lentil Curry with Apple-Pomegranate-Raisin Relish
Adapted from Cree LeFavour
cod, halibut, legumes, mahi mahi
1cupyellow split peas
1tdark mustard seeds
2medium onions, thinly sliced
salt to taste, several pinches throughout recipe
4celery stalks, sliced thinly
water as needed
2cupssplit red lentils
6cupsvegetable, chicken or fish stock (I used chicken)
4white 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
1/4cupchopped fresh mint
juice of half of a lime, plus wedges for garnishing
Basmati rice for serving
Apple-Pomegranate Relish for serving (see below)
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.
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.
When the onions have released much of their water and are starting to stick a bit, add the celery with another pinch of salt.
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.
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.
Add the parcooked split peas, split red lentils and stock. Stir and cook for 20 minutes, until the lentils and split peas are tender.
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.
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.
Braise the fish for 6-8 minutes, until the fish is cooked through and flakes when a fork is inserted into the thickest piece.
Stir in the mint and lime juice. Taste for salt.
Serve with Basmati rice, lime wedges and Apple-Pomegranate Relish.