Cod with Mango and Lemongrass Dal

ingredients:

1. 100g yellow split peas

2. 1 large shallot

3. 10 sticks lemongrass

4. 4cm piece of ginger

5. olive oil

6. 375ml vegetable stock

7. 250ml coconut milk

8. 270g mango

9. 2 tsp curry powder 

10. 4 skinless and boneless cod fillets 

11. 5 fresh kaffir lime leaves

12. ⅛ tsp ground turmeric

13. 120g greek yoghurt

14. 10g coriander 

15. 1 lime

directions;

1. Soak the yellow split peas in water overnight. 

2. Drain and rinse the split peas. Peel and finely slice the shallot & ginger. Batten the lemongrass and finely slice.

3. Put the shallot, lemongrass and ginger into a blender and blitz into a paste. 

4. Place 2tbsp of oil into a large saucepan over a medium heat. Add the shallot, lemongrass and ginger paste and cook through for 12 minutes, continuously stirring. 

5. Peel and dice the mango & prep the vegetable stock. 

6. Add the vegetable stock, coconut milk, mango, a teaspoon of curry powder and the drained split peas. 

7. Bring to a boil and then low the heat to a simmer. Cover with a lid and simmer for 40 minutes stirring occasionally. 

8. Dice the cod fillets. Mix 1 teaspoon of curry powder with two tablespoons of oil in a medium bowl, add the cod cubes and coat well. cover with clingfilm and set aside for 20minutes

9. Preheat the oven at 190* Once the dal has cooked through, transfer the cod to a baking tray lined with baking paper, sprinkle with a small pinch of salt and roast for 10 minutes. 

10. Remove the stems from the kaffir lime leaves

11. Transfer the dal to the blender, add the lime leaves and turmeric. Blitz until smooth. 

12. Roughly chop the coriander leaves and slice the lime into wedges 

13. To serve spoon the dal into shallow bowls, top with the yoghurt, fish, coriander & a squeeze of lime.

14. Enjoy!