Description
A Mauritian thick dhall soup served with fresh grilled mackerel gives a hearty dish, can be served over rice.
Ingredients
Scale
- Ingredients
- For the Rasson Soup:
- 1/2 tsp crushed garlic
- 1 red chilli (adjust to taste)
- 4 curry leaves
- 120g dhall/4.2 oz, yellow split pea
- 1 tsp chopped parsley
- 1 tbsp freshly chopped coriander leaves
- 1tsp dried thyme
- 250g/8.8 oz spinach leaves
- 2 cloves
- 1/2 tbsp crushed cumin seeds
- 1/2 tsp turmeric powder
- Olive oil
- Black pepper and salt
- 1 chopped onion
- Mackerel:
- 2 mackerel, cleaned, gutted
- Salt & Pepper
- Lemon juice
Instructions
- Method
- Boil the dhall in water (make sure it has enough water to cover over 3 inches above the level of dhall) with the turmeric and a little salt. Allow to cook till a creamy consistency, strain and keep the liquid in a bowl separately.
- In another pan, fry the onion in some olive oil for a minute or so then add in dhall liquid, tamarind and the rest of the spices into the mix, stir well. Top up with some water and let it simmer for 10 minutes. After this add in spinach leaves and continue to let it simmer for another 10 minutes or so. Add more water if it dries out, to keep the soup like texture.
- Rub the salt and pepper over the mackerel, add a squeeze of lemon and pat over the olive oil. Preheat your grill and place the fish under on a medium heat, let it cook till golden skin on one side then turn over. This shouldn’t take very long.
- Sprinkle the coriander leaves on the Rasson Soup and serve over rice or in bowls and accompanied with the beautifully simple grilled fish.
- Prep Time: 20 mins
- Cook Time: 1 hour