Serves 4
rawas fillets 4, 150g each, cleaned, skin on
salt and pepper to taste
flour 2 tbsp
raw mangoes 2, grated
semolina 2 tbsp
olive oil 2 tbsp
THE LENTIL SAUCE
tur dal 125g
water 2 cups
turmeric powder a pinch
salt to taste
oil 1 tbsp
mustard seeds 1 tsp
curry leaves 10-12
coconut milk 2 tbsp
jaggery 3 tbsp
THE SPINACH AND CORIANDER RICE
spinach a bunch, cleaned and washed
basmati rice 600g, cooked
oil 2 tbsp
onion 1, fi nely chopped
garlic cloves 2-3, chopped
salt and pepper to taste
coriander 1 tbsp, chopped
Marinate the fi sh fi llets with salt and pepper. Mix the fl our and some water together to make a thick paste. Apply the paste to the fl esh side of the fi sh.
Mix the grated mangoes and semolina together. Press the pasteladen side of the fi sh to the raw mango mixture.
Heat the oil in a non-stick pan. Place the fi sh, mango-side down in the pan. Let it sear for 4-5 minutes on a slow fl ame until it gets a nice brown crust. Turn the side of the fi sh and let it cook for 5-6 minutes, skin side down.
For the lentil sauce, put the dal along with the water, turmeric and salt in a pressure cooker. Let the cooker come to a whistle, then switch off the gas and let the cooker cool on its own. Remove the lid and using a whisk, blend the dal to a smooth purée.
Heat the oil in a pan. Add the mustard seeds and curry leaves until they splutter. Add the dal to the pan. Add coconut milk and jaggery. Keep stirring until the jaggery has melted.
To make the rice, boil some water in a pan. Add spinach to the boiling water. Cook for 30 seconds and then drain the water. Immerse the boiled spinach in ice cold water. Drain when it has cooled and then purée in a blender.
Heat the oil in a pan. Add the onion and garlic, sauté until the garlic begins to brown slightly. Add the cooked rice and toss together. Season well.
Add 1 tbsp of the spinach purée and mix well. Switch off the gas and add chopped coriander. Serve the fi sh hot with spinach coriander rice and lentil sauce.