Fast ginger ‘dhal’ with hot smoked salmon
A quick and easy lentil-based curry dish perked up with flakes of smoked salmon makes the ideal midweek meal.
Ingredients
3 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, sliced
2 tbsp grated ginger
2 tsp garam marsala
1 cup red split lentils
1 cup green lentils
2 carrots, grated
1 tomato, grated
400g can coconut milk
400g hot smoked salmon
4 sprigs curry leaves
toasted naan, to serve
Method
Step 1
Heat 2 tablespoons of the oil in a large heavy based saucepan over medium heat. Add the onion, garlic, ginger and garam marsala. Season with salt and pepper and cook for 4-6 minutes, or until softened. Add the split peas, lentils, carrots and tomato and stir to coat.
Step 2
Add 2/3 cup coconut milk and 750ml boiling water, bring to a simmer, reduce the heat, cover with a lid and cook for 30 minutes, or until tender. Add the flaked salmon, cover with a lid and set aside for 5 minutes to warm through.
Step 3
Heat remaining tablespoon of oil in a small frying pan over medium heat. Add the curry leaves and cook for 30 seconds. Serve the lentils with extra coconut milk and curry leaves and toasted naan.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Family meals
- Main course
- Indian
- Curry
- Lentils
- Salmon
- Fish
- Dinner
- Lunch
- Midweek dinner
- Winter
- Comfort food
- Dairy-free
Jessica Brook is a recipe writer.
