Spicy Fish Fry with Yellow Dal and Tomato Chutney
- ⏱ 2 hours 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A flavorful Indian-inspired meal of crispy spiced fish, comforting yellow dal and tangy tomato chutney.
Adapted from 7NEWS.
This recipe, inside the app
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Spicy Fish Fry with...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Finely chop 1 small green chilli (for tomato chutney).
Crush 4 garlic cloves (for tomato chutney).
Peel 4 garlic cloves (for fish fry).
3Plate and serve
+ 40 more steps in the app
Spicy Fish Fry with...
0/0
COOK 2COOK 1
1Mise en Place
Finely chop 1 brown onion (for dal), finely chop 1...
Thinly slice 1 brown onion (for tomato chutney).
Finely chop ¼ cup coriander.
2Mise en Place
3Plate and serve
+ 40 more steps in the app
Ingredients
- 2 ts vegetable oil (for tomato chutney)
- ¼ tsp black mustard seeds (for tomato chutney)
- 1 piece brown onion (for tomato chutney) (thinly sliced)
- 1 piece small green chilli (for tomato chutney) (finely chopped)
- 4 piece garlic cloves (for tomato chutney) (crushed)
- 2 tsp ginger paste
- 2 sprig curry leaves (for tomato chutney)
- 400 g crushed tomatoes
- 1 tsp white or brown sugar
- ¼ cup coriander (finely chopped)
- 1 tsp lime juice
- 1 piece small brown onion (for fish fry)
- 4 piece garlic cloves (for fish fry) (peeled)
- 3 cm fresh ginger (for fish fry) (peeled)
- 1 tbs lemon juice (for fish fry)
- 1 tsp ground turmeric (for fish fry)
- 1 tsp salt (for fish fry)
- ½ tsp red chilli powder
- ½ tsp Kashmiri chilli powder
- 600 g skinless basa fillets (cut into 4cm pieces)
- 2 tbs cornflour
- 2 tbs rice flour
- 2 tsp vegetable oil (for deep frying)
- 75 g red split lentils
- 75 g yellow moong dal
- 75 g skinned split urad dal
- 75 g toor dhal
- 1 tbs vegetable oil (for dal)
- 1 piece brown onion (for dal) (finely chopped)
- 1 piece carrot (finely chopped)
- 3 sprig curry leaves (for dal)
- 4 piece garlic cloves (for dal) (crushed)
- 1-2 piece small green chillies (for dal) (halved lengthways)
- 2 tsp ground turmeric (for dal)
- 2 tsp asafoetida (hing powder)
- 1 piece large vine ripened tomato (chopped)
- 25 g butter (chopped)
- 1.25 L vegetable stock
- 2 tsp vegetable oil (for dal tempering)
- 2 tsp ghee
- 1 piece dried chilli
- 1 piece small green chilli (for dal tempering) (halved lengthways)
- ½ tsp black mustard seeds (for dal tempering)
- ¼ tsp cumin seeds
- 1 sprig curry leaves (for dal tempering)
- 2 tbs chopped coriander (for dal)
- 3 tbs vegetable oil (from fish frying, for fish fry tempering)
- ¼ tsp black mustard seeds (for fish fry tempering)
- ¼ tsp fenugreek seeds
- 2 cm fresh ginger (for fish fry tempering) (finely chopped)
- 2 piece garlic cloves (for fish fry tempering) (finely chopped)
- 2 sprig curry leaves (for fish fry tempering)
- 1 piece green chilli (for fish fry tempering) (halved lengthways)
- 1 tsp salt (for fish fry tempering)
- 1 tsp garam masala
- 1 tbs cashew nuts (finely chopped)
- 2 tsp soy sauce
- 2 tbs plain yoghurt
- 2 tsp lemon juice (for fish fry tempering)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Finely chop 1 brown onion (for dal), finely chop 1 carrot, crush 4 garlic cloves (for dal), halve 1-2 small green chillies (for dal) lengthways, and chop 1 large vine ripened tomato.
- COOK 1 Thinly slice 1 brown onion (for tomato chutney).
- COOK 1 Finely chop ¼ cup coriander.
- COOK 1 Prep 25 g butter: chop
2. Mise en Place
- COOK 2 Finely chop 1 small green chilli (for tomato chutney).
- COOK 2 Crush 4 garlic cloves (for tomato chutney).
- COOK 2 Peel 4 garlic cloves (for fish fry).
- COOK 2 Finely chop 2 garlic cloves (for fish fry tempering).
- COOK 2 Halve 1 green chilli (for fish fry tempering) lengthways.
- COOK 2 Prep 1 tbs cashew nuts: finely chop
- COOK 2 Peel 3cm piece fresh ginger (for fish fry).
- COOK 2 Finely chop 2cm piece fresh ginger (for fish fry tempering).
3. Cook tomato chutney
- COOK 1 In a large saucepan, heat 2 ts vegetable oil (for tomato chutney) over medium heat.
- COOK 1 Add ¼ tsp black mustard seeds (for tomato chutney), 1 brown onion (for tomato chutney), 1 small green chilli (for tomato chutney), 4 garlic cloves (for tomato chutney) and 2 tsp ginger paste and cook until onion is soft and translucent.
🤝 Cook B hands over the small green chilli and garlic cloves.
4. Finish tomato chutney
- COOK 1 Stir in 400g crushed tomatoes and 1 tsp white or brown sugar and bring to a boil.
- COOK 1 Simmer, partially covered, stirring often for about 15 minutes or until thickened and reduced.
- COOK 1 Remove from heat and set aside for 15 minutes.
- COOK 1 Stir in ¼ cup coriander and 1 tsp lime juice to serve.
5. Make fish paste
- COOK 2 In a food processor, process 1 small brown onion (for fish fry), 4 garlic cloves (for fish fry) and 3cm fresh ginger (for fish fry) to form a paste.
- COOK 2 Add 1 tbs lemon juice (for fish fry), 1 tsp ground turmeric (for fish fry), 1 tsp salt (for fish fry), ½ tsp red chilli powder and ½ tsp Kashmiri chilli powder and process to combine.
- COOK 2 Transfer to a large bowl and add 600g skinless basa fillets.
- COOK 2 Toss to coat.
- COOK 2 Refrigerate, covered, for 30 minutes to marinate.
🤝 Cook A hands the food processor to Cook B.
6. Wash lentils
- COOK 2 Wash and drain 75g red split lentils, 75g yellow moong dal, 75g skinned split urad dal and 75g toor dhal.
7. Cook dal base
- COOK 1 In a large saucepan, heat 1 tbs vegetable oil (for dal).
- COOK 1 Add 1 brown onion (for dal), 1 carrot, 3 sprigs curry leaves (for dal), 4 garlic cloves (for dal), 1-2 small green chillies (for dal), 2 tsp ground turmeric (for dal) and 2 tsp asafoetida and cook, stirring occasionally, until onion is soft.
- COOK 1 Stir in 1 large vine ripened tomato and 25g butter.
- COOK 1 Stir in 1.25L vegetable stock.
- COOK 1 Bring to a boil.
- COOK 1 Simmer, covered, stirring often until dal has thickened and lentils are very tender and starting to break down.
🤝 Cook B hands the large saucepan to Cook A.
8. Make dal tempering
- COOK 2 In a small saucepan, heat 2 tsp vegetable oil (for dal tempering) and 2 tsp ghee.
- COOK 2 Add 1 dried chilli, 1 small green chilli (for dal tempering), ½ tsp black mustard seeds (for dal tempering), ¼ tsp cumin seeds and 1 sprig curry leaves (for dal tempering) and cook, stirring, for 2 minutes or until fragrant.
- COOK 2 Stir into the dal.
- COOK 2 Stir in 2 tbs chopped coriander (for dal).
9. Coat fish
- COOK 2 Sprinkle combined 2 tbs cornflour and 2 tbs rice flour over the marinated fish mixture.
- COOK 2 Toss to coat.
10. Fry fish
- COOK 1 Half-fill a large saucepan or wok with vegetable oil (for deep frying) and place over medium‑low heat to reach 180 °C.
- COOK 1 Add fish in batches and cook without touching, until golden brown, crisp and cooked through.
- COOK 1 Remove with a slotted spoon and drain on absorbent paper.
🤝 Cook B hands the large saucepan or wok to Cook A.
11. Make fish tempering
- COOK 1 In a large wok over medium heat, add 3 tbs vegetable oil (from fish frying the fish).
- COOK 1 Add ¼ tsp black mustard seeds (for fish fry tempering), ¼ tsp fenugreek seeds, 2cm fresh ginger (for fish fry tempering), 2 garlic cloves (for fish fry tempering), 2 sprigs curry leaves (for fish fry tempering) and 1 green chilli (for fish fry tempering) and stir‑fry for 1‑2 minutes or until fragrant.
- COOK 1 Stir in 1 tsp salt (for fish fry tempering) and 1 tsp garam masala.
- COOK 1 Stir in 1 tbs cashew nuts, 2 tsp soy sauce and 2 tbs plain yoghurt.
- COOK 1 Remove from heat and add the fried fish.
- COOK 1 Toss to coat.
- COOK 1 Add 2 tsp lemon juice (for fish fry tempering) and toss to coat.
🤝 Cook B hands over the green chilli and cashew nuts.
12. Plate and serve
- BOTH Serve spicy fish fry with yellow dal and tomato chutney.
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