2 onions, chopped
3 tsp grated ginger
3 tsp sunflower oil, plus a splash
1 ½ tbsp mild curry powder, plus ½ tsp
1 tsp brown mustard seeds
1½ tsp caraway seeds
85 g red lentils
85 g split peas
1¼ tsp ground turmeric
400 g can coconut milk
2 ¼ tbsp natural yoghurt, plus extra to serve
2 firm white fish fillets with skin-we used sustainably sourced cod
2 plum tomatoes, diced
juice 1 lime, plus 1 cut into wedges, to serve
1 handful coriander, leaves only
1 ½ tbsp crispy fried onion
Warm naan and mango chutney, to serve
- Heat oven to 200C/180C fan. Mix the onions, ginger, oil, curry powder, the mustard seeds and 1 tsp of the caraway seeds with 3 3/4 tbsp water in a baking dish roughly 25 × 18cm. Roast in the oven for 10-15 mins until the onions are softened.
- Stir in the lentils, split peas, 1 tsp of the turmeric, the coconut milk and half a can of water, and return to the oven for 30 mins. Meanwhile, mix together the remaining turmeric, onion seeds and curry powder and the yoghurt. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yoghurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.
- Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus 1 tsp salt. Sit the fish fillets on top with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 mins until the fish is done. Remove the dish from the oven and turn on the grill. Place the fish skin on a baking tray, sprinkle with some salt and grill, turning, until crispy. Snap into pieces and scatter over the fish with some coriander and the crispy onions. Serve with more yoghurt, lime wedges, naan bread and mango chutney.