4 tbsp desiccated coconut
1 large pinch ground turmeric
3 firm skinless white fish fillets
4 tbsp chickpea flour
1 egg, beaten
2 tbsp sunflower oil
1 onion, chopped
3 tsp grated ginger
3 tsp sunflower oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp medium curry powder
2 tsp brown sugar
85 g green lentils
85 g dried green split peas
400 g tin reduced-fat coconut milk
2 plum tomatoes, diced
2 lemons juiced, 1 cut into wedges, 1 to serve
2 tbsp pomegranate seeds
Mango chutney, yoghurt and naan bread to serve
- Heat the oil in a heavy-based saucepan and gently fry the onion and ginger until really soft. Stir in the spices and sugar for a minute, then follow with all the lentils, the coconut milk and 2 tins of water. Simmer gently, stirring occasionally, until the lentils are almost tender and creamy, about 40 minutes. If they start to get too dry, just add more water.
- Stir in half the diced tomatoes, followed by enough salt and lemon juice to taste – it will need a fair amount of salt. Carry on cooking for 5-10 minutes until the lentils are very soft and the tomatoes are breaking down. Keep warm.
- Mix the coconut with the turmeric, to colour, and a pinch of salt, Put onto plate, then put the flour on another and the beaten egg on a third. Dip the fish fillets in the flour, shake off the excess, then coat in egg, then the coconut mix.
- Heat the oil for the fish in a frying pan until hot, then fry the fish for 3-4 minutes on each side until golden and cooked through.
- Divide the dhal between plates or shallow bowls and scatter with the remaining diced tomatoes and the pomegranate seeds. Add a crispy fish fillet to each. Serve with mango chutney, yoghurt, naan bread and lemon wedges, if you like.