For the dhal, melt half of the butter in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the red lentils and 750ml water then reduce the heat to a simmer and cook the lentils for 30 minutes, until tender. You may have to add a little more water, depending on how large your pan is. Finish with herbs.
For the bhajis, mix together all of the ingredients. Deep fry in batches for 3 to 4 minutes at 170°C. Drain onto kitchen paper sprinkle with salt.
For the plaice, pan fry the fillets in 25g butter and 15ml vegetable oil for 2 minutes, flip over and cook for another minute.
Plate the plaice, dhal and bhajis together.
For the dhal, melt half of the butter in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the red lentils and 750ml water then reduce the heat to a simmer and cook the lentils for 30 minutes, until tender. You may have to add a little more water, depending on how large your pan is. Finish with herbs.
For the bhajis, mix together all of the ingredients. Deep fry in batches for 3 to 4 minutes at 170°C. Drain onto kitchen paper sprinkle with salt.
For the plaice, pan fry the fillets in 25g butter and 15ml vegetable oil for 2 minutes, flip over and cook for another minute.
Plate the plaice, dhal and bhajis together.
