Lentil dhal with curried fsh

Serves 2 (easily multiplied) Takes 20 minutes, plus 1 hour cooking, and marinating time £3.12 a portion 1013 kcals, 51g fat, 33g sat. fat a portion Not suitable for freezing

2 onions, chopped 1 tbsp grated ginger 1 tbsp sunfower oil, plus an extra splash 2 tbsp mild curry powder, plus ½ tsp 1 tsp brown mustard seeds 1½ tsp onion or nigella seeds 85g red lentils 85g split peas or chana dhal lentils 1¼ tsp ground turmeric 400g can coconut milk 3 tbsp natural yogurt, 2 frm white fsh fllets with skin

(we used sustainably-sourced cod) 2 plum tomatoes, diced juice of 1 lime, plus 1 cut into wedges,

to serve a handful of coriander leaves 2 tbsp crispy onions (from a tub) warm naan, to serve mango chutney, to serve natural yogurt, to serve

Make the dhal

Turn oven to fan 180C/conventional 200C/ 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 for 10-15 minutes, until the onions are softened. Stir in the lentils and 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 minutes.

Marinate the fsh

Meanwhile, mix the remaining ¼ tsp turmeric, ½ tsp onion seeds and ½ tsp curry powder with the yogurt. Carefully slice the skin off the fish and set the skin aside on kitchen paper to dry. Rub the favoured yogurt over the fish fillets and marinate in the fridge for 20 minutes while you cook the lentils.

Cook the fsh

Stir the dhal, mix in the tomatoes and lime juice, plus 1 tsp salt. Put the fish fillets on top and season. Return to the oven and cook for 15 minutes, until cooked through. Remove the dish from the oven and turn on the grill. Put the fish skin on a baking tray, sprinkle with salt, and then grill, turning, until crispy. Snap into pieces and scatter over the fish with some coriander and the crispy onions. Serve with naan, mango chutney, yogurt and wedges.