| Prep: 20 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 9g | 2g | 30g |
| sugars | fibre | protein | salt |
| 6g | 7g | 23g | 0.75g |
Why I Love Indian Fish Dhansak
Bringing a touch of the Indian subcontinent to the mountains of Colorado, this Fish Dhansak recipe is a delightful blend of traditional Indian spices and seafood. While my culinary roots may be planted firmly in the rugged terrain of the Rockies, there’s something about the intoxicating aroma and depth of flavor in this dish that makes it a firm favorite in my repertoire.
The Fusion of Flavors in Fish Dhansak
I’ve always been fascinated by the art of transforming simple ingredients into a grand feast. The Fish Dhansak recipe embodies this idea to the core. The succulent fish fillets mingle harmoniously with the aromatic spices, each adding its unique character to create a symphony of flavors. The gentle heat from the green chilies balances the earthy notes of turmeric, garam masala, and cumin. Coriander and fennel seeds lend a hint of sweetness, while the fenugreek and mustard seeds give the dish a savory edge.
An intriguing addition of red lentils, yellow split peas, and chickpeas not only thickens the broth but also adds a delightful hint of nuttiness. And the crowning glory is the fresh coriander and mint, providing a refreshing contrast to the savory elements. The recipe is a testament to the balance and complexity that is the hallmark of Indian cuisine. Jamie Oliver, a chef whose work I admire greatly, once said, “Indian food isn’t just heat and spice, it’s about the layering of flavors.” And I couldn’t agree more, especially when it comes to this Fish Dhansak recipe.
A Recipe with a Personal Touch
While the original Fish Dhansak recipe is perfectly fine, Gordon and I love adding our own little twist. Instead of using regular oil, we decided to go with sunflower oil. Sunflower oil has a subtle sweetness and a lightness that doesn’t overpower the other flavors. It also has a high smoke point, making it ideal for sautéing the ingredients and locking in their essence.
Whether you’re a fan of hearty mountain fare, like the dishes I typically specialize in, or you’re just looking to try something new and different, this Fish Dhansak recipe offers a delicious sneak peek into the rich and diverse world of Indian cuisine. It’s a dish that has taken a journey from the bustling streets of India to our quiet, mountain home, and we’re proud to share it with you.
Recipe Link: Fish Dhansak
What You’ll Need
- 2 lbs white fish fillets
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 inches fresh ginger, grated
- 2 green chilies, chopped
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 2 large fresh tomatoes, chopped
- 2 tablespoons red lentils
- 2 tablespoons yellow split peas
- 2 tablespoons chickpeas
- 2 cups vegetable broth
- 1 bunch fresh coriander (cilantro), chopped
- 1 bunch fresh mint, chopped
- 2 lemons, juice and zest
- 2 tablespoons sunflower oil
- Salt to taste
Method
Step One
Start off by dry roasting the cumin seeds, coriander seeds, fennel seeds, fenugreek seeds and mustard seeds on a frying pan over medium heat for about 3-5 minutes until the seeds begin to pop and release their aroma. Once that’s done, grind them into a fine powder using a spice grinder or mortar and pestle.
Step Two
In a large pan, heat the sunflower oil over medium heat. Add the finely chopped onion, minced garlic, grated ginger and chopped green chilies to the pan. Cook these until the onion becomes soft and translucent.
Step Three
Next, add in the chopped fresh tomatoes and continue to cook until the tomatoes are soft and mushy. Add the turmeric powder, garam masala and the freshly ground spices from earlier into the mix and stir well.
Step Four
Rinse the red lentils, yellow split peas and chickpeas under cold water then add them to the pan. Pour in the vegetable broth and turn the heat up to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for around 15-20 minutes until the lentils and peas are cooked.
Step Five
While the lentils and peas are cooking, you can start working on the fish. Season the white fish fillets with salt and the juice and zest of the lemons. Leave it to marinade for the time being.
Step Six
Once the lentils and peas have cooked, add the marinated fish to the pan. Cover the pan and let it cook for about 10-15 minutes until the fish is cooked through.
Step Seven
For the final step, add the chopped fresh coriander and mint into the pan. Stir everything together and let it cook for another couple of minutes to let the fresh herbs infuse their flavor into the dish.
Step Eight
The Fish Dhansak is now ready to serve. Taste and adjust the seasoning if needed. Enjoy this delicious and nutritious Curry with Naan bread or Rice.
