Sticky tamarind-roasted fish with lentil dhal

Name: Sticky tamarind-roasted fish with lentil dhal
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 60ml (¼ cup) vegetable oil; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp mustard seeds; 1 tbsp fennel seeds; 4 sprigs fresh curry leaves; 2 brown onions, thinly sliced; 4 garlic cloves, thinly sliced; 2 tbsp grated ginger; 2 x 400g cans brown lentils, drained and rinsed; 400g can crushed tomatoes; 270ml can coconut cream; 1 tbsp garam masala; 4 small snapper fillets, skin on; 2 tsp tamarind paste; 2 tbsp store-bought mango chutney; 4 store-bought roti breads, warmed

This easy and comforting meal combines the classic flavours of dhal with the bold, sweet-and-sour kick of tamarind-glazed fish.

Jessica Brook

August 7, 2025

Heat the roti in the microwave or in a pan and serve with the sticky tamarind roasted fish and lentil dhal. James Moffatt

Stuck in a midweek meal rut? This lentil dhal with sticky tamarind roasted fish is the delicious answer. It’s a comforting and easy meal that combines the classic flavours of dhal with the bold, sweet-and-sour kick of tamarind-glazed fish.

Ingredients

60ml (¼ cup) vegetable oil
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp fennel seeds
4 sprigs fresh curry leaves
2 brown onions, thinly sliced
4 garlic cloves, thinly sliced
2 tbsp grated ginger
2 x 400g cans brown lentils, drained and rinsed
400g can crushed tomatoes
270ml can coconut cream
1 tbsp garam masala
4 small snapper fillets, skin on
2 tsp tamarind paste
2 tbsp store-bought mango chutney
4 store-bought roti breads, warmed

Method

Step 1
Heat 2 tablespoons of oil in a wide saucepan over medium heat. Add the spices, curry leaves and salt and cook for 30 seconds, or until fragrant. Scoop the spices from the pan, leaving the oil, and set them aside.
Step 2
Add the onion, garlic and ginger and cook for 4 minutes, until the onions become soft and translucent. Add the lentils, tomato, coconut cream, garam masala, 1 tablespoon of the toasted spices and 125ml (½ cup) of water.
Step 3
Bring to a simmer, reduce the heat to low and cook for 10 minutes.
Step 4
Meanwhile, combine the tamarind, chutney and remaining oil in a small bowl. Brush it over the flesh side of each fillet.
Step 5
Preheat the grill to high and place the fish, skin side up, on a baking tray lined with foil. Place the fish under the grill and cook for 6 minutes, or until the skin is crisp and lightly charred.
Step 6
Serve the fish on a bed of dhal. Garnish each plate with some of the remaining toasted seeds and a sprig of crisp curry leaves and serve with warm roti bread.