Ginger Chilli Basa Fillets & Sweet potato and Red Lentils dhal

                                                                                                                           by the Konstant Kraver
As most of you know I was off traveling recently and admittedly the first time I had this it  was more a case of combining left overs together and presto it worked, I was pleasantly surprised  and I think so was the friend who poor thing was always the rather nervous test subject of my rather slap dash style of cooking.

So first the fish

Ingredients

Ginger Chill Basa Fillets

4 Basa fillets

2 Tbsp olive oil

1 Tbsp ginger paste

1 Tbsp garlic paste

1/2 lemon juiced 

1 tsp chilli flakes

1/2 tsp salt

1/2 Tbsp coriander paste

Method:

Combine the olive oil and all the other ingredients together in as small  bowl.

Lay out the fillets on a tray and rub the mixture all over the fillets on both sides cover the tray with cling wrap and keep it in the fridge , for at least 30 min .

Preheat oven to about 220 degree Celsius  and bake fish for about 10 min then turn heat down to about 190C and bake for another 5-7 min, till just cooked.

The Sweet Poatoe and red lentil dhal  

Was adapted from the a recipe I found on the blog Indian Snacks

Ingredients

4 teaspoon canola oil
1 medium yellow onion; finely chopped

3 cloves garlic; minced
1 minced chili pepper*; optional
1/2 teaspoon turmeric
2 tsp curry powder
1/4 teaspoon black pepper
1 cup  red lentils; sorted and rinsed

2 cup water

2 cups Vegetable stock

1/2 chopped tomato
2 cup sweet potatoes; peeled and diced
1/2 teaspoon salt


Method:

In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for 5 minutes. Stir in the turmeric, curry powder, and pepper; cook for 1 minute more. Stir in the lentils ,water,stock and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the sweet potatoes and chopped tomato and cook for about 30 minutes more, stirring occasionally, until the lentils are tender. Stir in the salt. Transfer to a large serving bowl. Serve with the baked fish or this is so fantastic it really is a meal on its own serve with an Indian flat bread or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.