Recipe: Black lentil curry with fish – SWR4


Jens Alinia


480 g solid fish fillet – king fish or saithe
1-2 tablespoons olive oil
100 g celery, finely diced
1 half onion, finely diced
2 cloves garlic, finely diced
200 g beluga lenses
a little vermouth to glaze
600 ml light fish broth or water
300 g canned cherry tomatoes
1 tablespoon yellow or green curry paste, green is hotter!
2 tablespoons coriander, very finely chopped
200 ml coconut milk
2-3 teaspoons fish sauce or 1 teaspoon salt
1 tablespoon sweet soy sauce or soy plus sugar
1-2 teaspoons soy sauce
1 teaspoon lemon juice
120 g cherry tomatoes, fresh, halved
a little sesame oil
coriander for garnish

“The black beluga lentils are a little rounder than the yellow or red lentils and have a slightly sour taste. With tomatoes, a little coconut milk and of course the curry paste, they go very well with fish. A healthy stew that I hope you enjoy!”


For the lentils, heat a medium saucepan, add the oil and fry the onion and celery for about 3 minutes, stirring occasionally.

Add the garlic and fry for another two minutes, stirring constantly. Mix in the lentils and continue whisking for a few minutes. Glaze with vermouth and wait until the alcohol has evaporated.

Pour in the stock or water, bring to a boil and bring the lentils to a boil. They should keep a small bite.

Just before the end of the cooking time, mix in the tomatoes, curry paste, coconut milk, the spice sauces, the lemon juice and the chopped coriander.

Bring to the boil once, then lower the heat, cut the fish into reasonably large pieces, add and simmer gently!

Serve the lentil curry with the halved cherry tomatoes and a little coriander. Drizzle a little sesame oil on top.

Corinne’s tips: If you increase the amount of liquid (coconut milk / broth) it becomes a soup!


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