Fish & Lentil Curry with Cucumber Raita

Serves 4

Ingredients for Curry

• 1 T Curry Powder
• 4 pieces whitefish filet (corvina & dorado work well)
• 1 lime
• 1Tbs olive oil
• ½ large onion, diced
• 4 cloves garlic, pureed or mashed
• 2 Tbs ginger, grated or mashed
• ½ C water
• ½ C raisins
• 1 C dried green lentils
• 1 C coconut milk (light, canned or fresh)
• 1 C chicken broth
• ½ C cilantro, chopped
• Salt & pepper
• Papadams or grilled pita bread

Ingredients for Raita

• 1 unpeeled cucumber
• 1 C plain yogurt
• 2 Tbs chopped fresh mint
• ½ tsp ground cumin
• Cayenne pepper, salt, & pepper

Prepare the Raita

1. Slice the cucumber lengthwise and scoop out the seeds with a spoon.
2. Grate the cucumber, wrap in clean dish towel and squeeze out excess liquid
3. Combine all the ingredients & refrigerate

Prepare the Curry

1. Season the fish with lime, salt & pepper.
2. Heat olive oil over med-high heat. Add the curry powder & stir vigorously for 2 min.
3. Add the onions, garlic & ginger, stir for 1 min.
4. Add the water & simmer until the onions are soft (1 or 2 minutes)
5. Place the fish on top. Spoon some of the liquid over the fish, cover & simmer for 4 min.
6. Carefully remove the fish & set aside.
7. Stir in the coconut milk, the chicken broth, and the lentils.
8. Simmer for 20 minutes or until the lentils are soft & the liquid has thickened to gravy. Add water during cooking if necessary.
9. Stir in ¼ C of culantro.
10. Add the fish & cover for a few minutes until the fish is reheated.
11. Serve the fish on top of the lentils, garnished with remaining culantro, & with a side of raita & the papadams or pita bread.