Luderick and lentil curry (serves 2)

Thanks to Chef Jai Gibbons


  • 2 medium sized ludericks, filleted, skin off and diced
  • 1 clove garlic(diced)
  • 1 knob ginger(diced)
  • 1 brown onion (diced)
  • 1 tomato(diced)
  • 2 red chilli, (diced)
  • Turmeric powder 1 tablespoon
  • Cumin seeds, toasted and ground 2 tablespoon
  • Coriander seeds toasted and ground 2 tablespoon
  • Black mustard seeds, 1 tablespoon
  • Fenugreek, ½ teaspoon
  • Curry leaves (optional)
  • Ghee or veg oil 50ml
  • 1 tin of lentils or half a cup of dried brown lentils.
  • Salt
  • Pepper


  • Rice
  • yoghurt
  • coriander to garnish
  • roti
  • poppadom’s



Heat ghee or oil on a high heat in a large saucepan or pot and add black mustard seeds. Cook until they start popping. Add the curry leaves and fry in the oil until fragrant. Turn the pan down to medium and add the garlic, ginger, and chilli. Cook until garlic is starting to go slightly golden and fragrant. Add the remaining spices and cook until combined and dry.. Add the onions and cook for another 5-10 minutes until the onions are tender and translucent. Add the tomato and cook until it is broken down and reduced Add a small pinch of salt to help build flavour. Add your lentils. If using tinned lentils strain them and use less water in the next part. If using dried lentils add them to the pan and toast them of for a few minutes before adding 500mls of water and cooking with the lid on. Adjust the amount of water through the cooking process to keep it a nice consistency. Cook for 30 minutes – 1 hour. Topping up the water as required. Once the lentils are tender and the flavour is developed adjust your seasoning and lightly season the diced fish, add your diced luderick and quickly stir through while raw. (make sure the fish is submerged). Put the lid on and let it cook gently for 5-8 minutes. (do not stir at this point or the fish will break up and lose its texture.)

Serve with steamed basmati rice, fresh coriander, yoghurt and your choice of roti or poppadom’s.