Recipe - Rueben Lasagna

1 teaspoon Salt
Juice 1 lime
1 teaspoon Turmeric powder
4 Skinned pomfret or sea bass
fillets; (175225g)
3 tablespoon Vegetable oil

FOR THE MASALA DHAL
250 g Red lentils
600 ml Water
225 g Onions
175 ml Ghee or clarified butter
2 Garlic cloves; finely
chopped
For the Masala Dhal:; (cont)
225 g Tomatoes
1 tablespoon Turmeric powder
1 teaspoon Chilli powder
150 ml Coconut milk
15 g Black mustard seeds
2 One half Cm fresh root ginger; finely
chopped
2 Green chillies; seeded and
finely
; chopped
A pinch of asafoetida;
(optional)
3 tablespoon Roughly chopped coriander
Salt

1 For the Dhal: Cover the lentils with water and leave to soak. Coarsely
chop half the onions and finely chop the rest. Cut half the tomatoes into
small chunks and finely dice the rest.

2 Heat half the ghee or clarified butter in a heavybased pan. Fry the
garlic, coarsely chopped onions and tomato chunks for five minutes, until
the mixture has cooked to a golden brown paste.

3 Pour in the lentils and their soaking water and boil. Add the turmeric,
chilli and coconut milk and simmer for 30 minutes or until the lentils have
broken down and the mixture thickened.

4 Season with salt and remove from the heat. To finish the dhal, heat the
rest of the ghee or butter in a large deep frying pan. Add the mustard
seeds, cover the pan with a lid and fry until beginning to pop.

5 Add the ginger, onions and tomatoes, green chillies and asafoetida, if
using. Cook for five minutes, pour all into the lentil mixture and stir
well. Keep hot while you fry the fish.

6 Mix the salt, lime juice and turmeric together and rub into the fillets.
Heat the oil in a nonstick frying pan, add the fillets and fry for 23
minutes on each side. Stir the coriander into the dhal and serve with the
fish.

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Recipe by: Rick Stein

Converted by MM_Buster v2.0l.