Green Spice Fish with Stuffed Peppers

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150g split yellow gram or moong dhal (Find in Indian grocers or substitute red lentils)
• 8 red romano peppers
• ½ tsp cumin seeds
• vegetable oil
• 2 green chillies, 2½ cm piece root ginger
• pinch asafoetida
• ¼ onion, finely chopped
• ¼ tsp turmeric powder
• coriander leaves, roughly chopped
• 4 skinless fillets firm white fish, such as cod or sea bass
• 1 lime, cut into wedges
• vegetable oil
• 2 spring onions
• 80g coriander, leaves and stems
• 40g mint leaves
• 120g coconut, freshly grated
• 2 green chillies
• 3 garlic cloves, roughly chopped
• 1 tsp cumin toasted seeds
• 1 tsp coriander toasted seeds
• 2 tbsp lime juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the split yellow gram or red lentils, cover with a pan of water, add the turmeric and simmer 20 minutes until soft but not mushy. Drain well.

2. Heat a little vegetable oil in a pan, add the cumin seeds and asafoetida, then the finely chopped onion, the chopped ginger and one green chilli. Cook until soft, about 5 minutes.

3. Stir in the drained dhal and the chopped coriander leaves, cooking 2 minutes. Remove from the heat and let cool slightly.

4. Preheat the oven to 375°F (190°C). Cut a lengthwise slit in each red romano pepper, remove the seeds, and fill with the dhal mixture. Place in an oiled baking dish.

5. Bake the stuffed peppers for 20 minutes until tender and lightly charred at the edges.

6. Blend the coriander, mint, coconut, spring onions, garlic, the second green chilli, the toasted cumin and coriander seeds, and the lime juice with a splash of water to a smooth green paste.

7. Pat the fish fillets dry and spread the green paste over both sides.

8. Heat a little vegetable oil in a frying pan over medium heat. Cook the fish 3 to 4 minutes per side until opaque, flaky, and reaching 145°F (63°C) in the thickest part.

9. Serve the fish alongside the stuffed peppers with lime wedges to squeeze over.