Coconut chana dhal fish curry

March 18, 2024 (Last Updated: March 19, 2024)

Each bite of our chana dal fish curry will have you wanting more. This flavour-packed curry is perfect for Ramadan, too!

Coconut chana dhal fish curry

Serves: 4-6
Prep Time: 20 min Total Time: 1 hour 20 min

Ingredients

  • ¼ cup coconut or vegetable oil
  • 2 small Curry leaves on stems
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 ½ tbsp mild curry powder, plus 2 extra tsp
  • 1 tomato finely chopped
  • 2 tbsp tomato paste
  • 1 ½ cups chana dhal, soaked overnight
  • 4 ½ cups chicken
  • 1x400ml can coconut milk or cream
  • 1 ½ cups baby spinach leaves, stems removed and leaves chopped
  • 4-6 hake fillets, skin removed
  • 2 tsp olive oil

Instructions

1

HEAT the coconut oil in a large ovenproof frying pan over medium–high heat. Add the curry leaves and cook for around 1 minute, until crisp and translucent. Remove and transfer to a plate.

2

IN the same pan, add the onion and garlic and cook, stirring, for 4–5 minutes. Season well with salt. Add 1 one the curry leaves stems,curry powder, tomatoes and tomato paste and cook for 1 more minute, then add the chana dhal and stir through.

3

ADD the stock into the pan and cook over low heat for 30 minutes, until the chana dhal is cooked

4

ADD the ¾ of the coconut milk and cook for 5 minutes, Add the kale or spinach and stir through until wilted.

5

COMBINE hake fillets, extra curry powder, olive oil and salt and pepper together in a bowl until coated. Nestle the fish and remaining curry leaves in the dhal and simmer for 12 minutes, until just cooked.

6

DRIZZLE with the remaining coconut milk. Serve with the steamed rice or naan, if desired.

7

Notes

To serve Naan bread Steamed basmati rice


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