One-pan lentil dhal with curried fish & crispy skin

• onions↗2

  chopped

• grated ginger1 tbsp tbsp
• sunflower oil↗1 tbsp tbsp

  plus a splash

• mild curry powder↗2 tbsp tbsp

  plus 1/2 tsp

• brown mustard seeds1 tsp tsp
• onion or nigella seeds↗1 ½ tsp tsp
• red lentils↗85g g
• split peas or chana dhal lentils↗85g g
• ground turmeric↗1 ¼ tsp tsp
• can coconut milk↗400g g
• natural yogurt↗3 tbsp tbsp

  plus extra for serving

• firm white fish2

  fillets with skin - we used sustainably sourced cod

• plum tomatoes↗2

  diced

• lime↗juice 1

  juice 1, plus 1 cut into wedges, to serve

• corianderhandful

  leaves

• crispy onions2 tbsp

  from a tub

• warm naan

  to serve

• mango chutney

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.

2. 2

   Stir in the lentils, split peas or chana dhal lentils, 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 yogurt. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.

3. 3

   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 yogurt, lime wedges, naan bread and mango chutney.