It can be prepared in the kitchen, with limes requiring an overnight soak in salt to extract their bitterness. It can also be more simply purchased at the supermarket!
Here pickled lime takes a twist on its usual use, being partnered with mango and yoghurt to accompany a deliciously healthy Indian dinner.
Enjoy!
Pan-fried fish on Lentils and Corn with Pickled lime relish
Serves 4
4 small fillets firm white fish
3 cobs corn
2 cups red lentils
1 cup chicken stock
3 cups water – approximately
2 tsp minced ginger
2 tbsp sweet paprika
Pickled lime relish
1/2 cup natural yoghurt
2 tbsp pickled lime
2 tbsp chopped mint
1 mango cheek
- Bring to boil water and chicken stock in large saucepan. Add the lentils and cook for 10-15 min until still firm but just tender. Drain well and rinse under cold water.
- Remove corn kernels off cobs.
- Heat olive oil in deep pan. Add ginger and sauté until fragrant. Add the corn kernels and continue to sauté until kernels are bright yellow.
- Add the lentils and paprika and continue to sauté for few minutes.
- Heat pan over medium-high heat. Fry fish for 3-5min on each side until golden. Place on tray and cook for further 10min in oven until just cooked.
- To make the relish, roughly chop the pickled lime and mint. Take the mango cheek and with a sharp knife slice grid lines into mango then scoop the flesh out with a spoon. Mix the mango, yoghurt, pickled lime and mint together in a bowl. Keep in fridge until ready for serving.
- To serve spoon lentils and corn on a plate, top with fillet of fish and spoon over some relish.
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