Red Lentil & Coconut Dal in Ninja Foodi

A quick and easy Creamy, Coconut Dal that is ready to eat in under 30 minutes.

1 tbsp Vegetable or Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves
1 large Onion, diced
1 inch Ginger, crushed
4 cloves Garlic, crushed
1 tins Chopped Tomatoes, pureed (400g)
1 1/2 tsp ground Coriander
3/4 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup (190g) Split Red Lentils
200g Coconut Milk
Salt to taste
Lemon Juice

Select Saute on Foodi and once ready, add Oil.

Add the mustard seeds, cumin seeds and curry Leaves.

Once the mustard seeds begin to splutter, add Onions, Ginger and Garlic.

Add 3 tbsp Water. Saute for 5-6 minutes until onions begin to turn light golden brown.

Add tomatoes, coriander powder, red chilli powder and turmeric.

Mix through and cook for 4 – 5 minutes.

Add the dal to the pot and stir to mix.

Pour in 4 cups water. Close the lid and seal the valve.

Set the Foodi at manual pressure for 10 minutes. Release pressure by carefully turning the valve to vent.

Stir in the coconut milk and season to taste.

Serve with a squeeze of Lemon Juice. You can blend the Lentils if you would like for a smoother Dal.

Macher jhol – Bengali fish curry

 From Asma Khan - Great British Chefs

www.greatbritishchefs.com

1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar

To garnish

green chillies
coriander

Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes

1 1/2 tsp ground turmeric
1.5kg fish fillets, white, meaty, fish such as cod or halibut, skinless and boneless
3 tsp salt

In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside

Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan

1 large white onion, finely grated
4 garlic cloves, crushed
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
600ml of warm water
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
200g of tomatoes, cut into 2.5cm cubes

Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes

1/2 tsp sugar

To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves