Name: Coconut dhal with barramundi
Yield: 4
Ingredients: 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 power; Lime halves, for squeezing, plus extra to serve

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.

Ingredients

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 power

Lime halves, for squeezing, plus extra to serve

Method

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.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd