Crispy Kingfish with Curried Lentils Serves 4

1 tsp each coriander, cumin, mustard and

fennel seeds

¼ cup extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tbsp grated fresh ginger

1 tsp garam masala

2 tomatoes, grated

1 cup yellow split peas

½ cup each puy lentils and red lentils

Place the spices in a small frying pan over high heat and cook for 30 seconds, or until fragrant. Place in a mortar and pound with a pestle until finely ground. Reserve 1 tsp of the spice mix.

Heat 1 tbsp oil in a large, deepsided frying pan over medium heat. Add onion, garlic, ginger and garam masala; cook for 4 minutes. Add the tomatoes, yellow split peas, lentils, cinnamon, cardamon pods, bay leaf and 1 litre of water, and bring to a simmer. Reduce heat, cover with a lid 1 cinnamon quill

2 cardamom pods

1 fresh bay leaf

400g can chickpeas, rinsed and drained 165ml coconut milk

4 x 150g kingfish fillets, skin on

4 sprigs curry leaves

Small dried green chillies (optional, to

serve)

and cook for 45 minutes. Add chickpeas and half the coconut milk, and stir to combine.

Heat remaining oil in a medium, non-stick frying pan over high heat. Add the kingfish, skin side down and cook for 3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Add the reserved spices and curry leaves and cook for 30 seconds.

Divide lentils between bowls, top with fish, coconut milk, spice oil, curry leaves and chillies.