Cookin' with uZ: Easy Peasy Smoky Doky Dhal & Fish Tandoor Kebabs

Looking for a curry fix that is simple, quick & easy and delish? Say no more! This recipe is weeknight staple in our household and perfect on its own or paired with some hassle-free fish tandoor kebabs. Adding the hot coal to the dish gives a rich smokiness that enhances the overall flavor so don't skip this part. If you are having guests over, then dare to impress by adding the coal just before serving - you will be guaranteed some oohs and aahs! Serve with fluffy steamed basmati rice and buttery warm naans, yogurt raita and some mango chutney and your tastebuds will be rocking to a Bollywood dance number.

I normally use canned lentils to cut down on time but you could use dried lentils as well. Just remember to soak them overnight and rinse well.

Smokey Doky Dhal

(Serves: 5 - 6)

Ingredients:

* 3 Tbsp. butter.

* 3 Tbsp. sunflower oil.

* 2 Tbsp. garlic ginger paste.

* 1 finely chopped onion.

* 2 Tbsp. curry powder (medium).

* 1 tsp turmeric.

* 1 tsp fine cumin/ jeera.

* 1tsp fine coriander.

* 1 tsp Kashmiri chilli powder.

* 1.5 tsp fine salt.

* 1 tsp fine black pepper.

* 1 can chopped tomatoes.

* 1 can brown lentils.

* 1 can coconut milk (full fat).

* 3 Tbsp. double thick yogurt.

* 1 cup chopped coriander.

* 500ml water.

Vaghaar:

* 0.5 tsp each:

    * rough salt.

    * whole cumin/ jeera seeds.

    * whole coriander seeds.

    * whole fennel seeds.

* 1 Tbsp. fresh ginger, julienned (matchstick size).

* 1 garlic clove, sliced thinly.

* 1 green whole chilli, chopped.

Method:

Dhal:

* Melt butter in a pot over medium heat. Add onion, garlic and ginger paste. Cook for 10mins, stirring occasionally until onion is golden brown and caramelized. Add a splash water if required to slow down cooking.

* Add curry powder and fine spices and sauté for 2 mins.

* Drain and rinse off lentils.

* Add lentils to the pot along with the canned chopped tomatoes and coconut milk.

* Add the water and 1/4 cup chopped coriander.

* Add the salt and pepper, bring to simmer, then place lid on and adjust heat to low/ medium low so it is only just simmering gently - DO NOT boil or your coconut milk might split.

Note: If the coconut milk does split, don't panic! Remove the pot from the heat completely, stir thoroughly for a minute with a wooden spoon - really just go for it, then add a splash of lukewarm water and a teaspoon or two of honey (a natural emulsifier). Stir again and place back onto a very gentle heat.

* Simmer: For 15 to 20mins, stirring every 3 or 4mins with a wooden spoon.

* The lentils should be soft and your sauce should be thick and creamy. If too thick, add water, too thin, simmer with lid off  - this will ensure it thickens quickly.

* Now prep the vaghaar (see below).

Tempering (Vaghaar):

* In a mortar and pestle, lightly crush the whole spices with the salt.

* In a small deep saucepan, heat up the oil until it reaches smoking point.

* Remove from the heat and add the crushed spices along with the chopped chilli, sliced garlic and ginger and stir through. The spices will splutter and pop - this is all part of the jazz ;-)

* Add back onto the heat for another minute until the garlic, ginger and spices are lightly toasted and golden. Then, remove from the heat altogether and, while still sizzling, pour the oil and spices mixture (the vaghaar) over the dhal. 

Smokiness

* Carefully add a very hot burning coal with some ghee or butter in a small steel bowl to the pot and cover with the lid on for 10mins to release smokiness.

* Remove the coal using your braai tongs after 10mins.

* For a flavor boost, try adding a pinch of cumin seeds to the ghee/ butter before adding the coal.

To Serve:

* Stir through the yogurt & the remaining coriander, then taste and add more salt if needed.

* Serve with fluffy steamed basmati rice and buttery warm naans, yogurt raita and some mango chutney.

Fish Tandoor Kebabs

These kebabs are the perfect pairing with the smoky doky dhal, If you don't have fresh tuna/ salmon, then any firm fish will do. Alternatively, works just as well with chicken or even lamb/ been cubes. Just adjust cooking time accordingly.

Note: I find it is easier to work with the fish if it is lightly frozen.

(Serves: 5 - 6)

Ingredients:

* 2 portions (about 350g) firm fresh fish (tuna or salmon), cubed (5cm cubes)

* 1 red/ yellow pepper diced (5cm pieces).

* 1 red/ yellow onion diced (5cm pieces).

* 1/4 cup chopped coriander.

* Juice of 1 lime.

* 1 cup Quality Pickles tandoori sauce.

* 1 cup double thick yogurt.

* 3 Tbsp. water.

* 3 Tbps. olive oil.

* 6 kebab sticks, soaked in water for 2 hours.

Method:

* Mix the tandoor sauce, yogurt, lime juice, water, olive oil and water in a small bowl.

* Skewer the fish, onion and pepper, alternating as you go.

* Generously and evenly coat the kebabs with the tandoor yogurt mixture.

* Allow to marinade for 2 hours in the fridge.

* Grill on the braai on very hot coals for maximum 10 to 12 mins.

* Alternatively, grill in the oven on a wire rack under the hot grill for 10mins, turning halfway.

To Serve:

* Squeeze over the juice of a lime, scatter coriander over and serve.