Bhuna Fish and Potato Mash (Fish Bhorta) with Dal and Rice
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Ingredients
- 300 g smoked mackerel fillets
- 350 g potatoes, peeled and diced
- 150 g red split lentils
- 300 g basmati rice
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 3 garlic cloves
- 2 fresh green chillies
- 0.5 tsp ground turmeric
Nutrition (per serving)
- Calories
- 796 kcal
- Protein
- 31.3 g
- Carbohydrate
- 97.5 g
- of which sugars
- 3.9 g
- Fat
- 30.7 g
- of which saturates
- 5.5 g
- Fibre
- 5.8 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, then drain and mash.
- 2
Put the red split lentils in a pan with the ground turmeric and 600ml water, bring to the boil and simmer for 20 minutes until soft.
- 3
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Flake the smoked mackerel into the mashed potato, discarding any skin, and mix with half the onion, half the garlic and one finely chopped fresh green chilli.
- 5
Stir 1 tbsp of the mustard oil into the fish and potato mash to make the bhorta.
- 6
Heat the remaining mustard oil in a small pan, fry the remaining onion, garlic and chilli for 3 minutes, and stir into the cooked lentils.
- 7
Serve the fish bhorta, dal and rice together as one meal.
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