This recipe for Spice-Poached Fish and Cous Cous Salad is a fantastic fusion of Australia meets the Middle East. By adding the fresh, zesty flavours
Indian Dahl is a blend of mild aromatic spices which are used to flavour lentil, pea or bean dishes. Dahl is good meal to have on its own or as accompaniment to serving rice with a curry.
Spices used in this recipe
Add lentils, water and chopped tomato into a saucepan and bring to the boil. Simmer approx 30 min. (Till the lentil mixture forms a thick soup consistency)
Heat oil/ghee in a saucepan, add Indian Dahl spice mix, curry leaves, onions, Sauté 10-15 min to caramelise flavour . It should be a rich golden brown.
Stir sautéed spice & onion mixture into the lentil mixture & simmer 5 min. Add lemon juice & coriander just before serving. Serve with naan or roti.