Fish Congee Khichdi

Cook Time 35 minutes

Servings 2

Ingredients

1 cup yellow lentils, washed and soaked overnight

1 cup jasmine rice, washed and soaked overnight

2 medium tomatoes, chopped

10 curry leaves

100g shallots 

½ tsp turmeric, for colour 

2 tbsp ghee or butter

1L fish stock or chicken stock 

Salt and pepper, to taste

Fish Marinade

2-3 tbsp white miso

2 tbsp castor sugar

2 tsp mirin

2 x 200g pieces of rockling, or any firm white fish

Garnish

2 tbsp ghee

1 tsp mustard seeds

5 dry chillies (optional)

2 pieces lime 

10 curry leaves

2 spring onions, chopped finely, to serve

Method

Mix and marinate fish fillets, preferably 24 hours ahead. 

Soak rice and lentils overnight. In a pot sweat curry leaves, tomato, shallots and turmeric until translucent and fully cooked. 

Add in rice and lentils and cover with stock and simmer until thick and rice and lentils are starting to fall apart. 

Bake fish on parchment paper under the grill element for 12 minutes or until nicely charred. 

To make the hot tadka, in a clean pan, heat ghee and add mustard seeds, curry leaves and chillies and toast. Once aromatic, stop cooking with a squeeze of lime juice. 

To serve, ladle khichdi into a flat bowl and place fish on top. Pour hot tadka over the top of the fish and khichdi and give a generous squeeze of lime over the dish. Top with spring onion. Serve hot.