Crispy Kingfish with Curried Lentils


Crispy Kingfish with Curried Lentils
Kingfish has a great balance of richness and slight sweetness in flavour without being overpowering. It pairs beautifully with the spiced flavours of these curried lentils to make a knock-out warming dish.

Crispy Kingfish with Curried Lentils is the perfect marriage of flavour as kingfish pairs well with many herbs and spices. Be careful not to overcook kingfish as the texture can become dry. The creamy coconut curried lentils with chickpeas makes this a  hearty meal.

Crispy Kingfish with Curried Lentils Recipe

Serves 4


1 tsp each coriander, cumin, mustard and fennel seeds

¼ cup extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tbsp grated fresh ginger

1 tsp garam masala

2 tomatoes, grated

1 cup yellow split peas

½ cup each puy lentils and red lentils

1 cinnamon quill

2 cardamom pods

1 fresh bay leaf

400g can chickpeas, rinsed and drained

165ml coconut milk

4 x 150g kingfish fillets, skin on

4 sprigs curry leaves

Small dried green chillies (optional, to serve)


Place the spices in a small frying pan over high heat and cook for 30 seconds, or until fragrant. Place in a mortar and pound with a pestle until finely ground. Reserve 1 tsp of the spice mix.

Heat 1 tbsp oil in a large, deep-sided frying pan over medium heat. Add onion, garlic, ginger and garam masala; cook for 4 minutes. Add the tomatoes, yellow split peas, lentils, cinnamon, cardamon pods, bay leaf and 1 litre of water, and bring to a simmer. Reduce heat, cover with a lid and cook for 45 minutes. Add chickpeas and half the coconut milk, and stir to combine.

Heat remaining oil in a medium, non-stick frying pan over high heat. Add the kingfish, skin side down and cook for 3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Add the reserved spices and curry leaves and cook for 30 seconds.

Divide lentils between bowls, top with fish, coconut milk, spice oil, curry leaves and chillies.


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