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
- 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 power
- Lime halves, for squeezing, plus extra to serve
- 1Preheat 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.
- 2Meanwhile, 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).
- 3Divide dhal among plates, top each with fish, then fried curry leaves, and serve with lime.