Coconut lentil dhal with barramundi

SERVES 4

Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish. Serve with your choice of fish, lime halves and a final sprinkling of curry leaves.

2 tbsp ghee

4 barramundi fillets (150gm each) or other white-flesh fish, skin dried thoroughly Fried curry leaves, to serve LENTIL DHAL

1 tbsp ghee

1 onion, diced

2 curry leaf sprigs,

leaves picked

400 ml canned coconut milk

250 ml (1 cup) chicken stock or water

175 gm green lentils, rinsed

2 large ripe tomatoes, diced

1 tbsp mild Indian-style curry powder

Lime halves, for squeezing, plus extra to serve 1 Preheat oven to 180°C.

For lentil dhal, heat ghee in a saucepan over medium-high heat. Add onion and fry, stirring occasionally, until softened

(5-6 minutes). Add curry leaves and stir until fragrant (1 minute), then add remaining ingredients, bring to a simmer and cook, stirring occasionally and topping up with a little water as necessary, until lentils are tender (20-25 minutes). Season to taste with salt and lime juice.

2 Meanwhile, heat ghee in a non-stick or well-seasoned ovenproof frying pan over medium-high heat. Add fish, skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is golden brown and crisp (3-4 minutes). Turn fish, transfer pan to oven and roast until fish is just cooked through (3-5 minutes).

3 Divide dhal among plates, top each with fish, then fried curry leaves, and serve with lime.