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preheat the oven to 180°C.
rinse the rice in cold running water for a minute and then leave to soak in a bowl of fresh water.
peel and roughly chop the garlic, ginger and onion before putting into a small food processor with the chilli, cumin, coriander, salt and turmeric.
blitz until a paste (you can simply cut everything by hand if you prefer).
fry the paste off in a saucepan with the ghee for about 5 minutes.
tip in the lentils and stir to coat them all.
add the water, bring to the boil and simmer for 20 minutes.
skin and remove any bones from the fish and leave to one side for later.
melt the butter in an oven proof pan, add all of the spices and nuts for the rice and cook for a minute or so.
drain the soaking rice, add to the frying spices, stir and splash in 800ml of water.
bring to boil and simmer for 8 minutes or so, then cover with a lid (or tin foil) and place into the oven for a further 10 minutes.
cut the cucumber, tomato and onion into thin strips and toss together with the lemon juice, toasted cumin seeds and a pinch of salt and pepper.
place the fish pieces into the gently simmering lentil dish and allow to poach for 3-4 minutes.
serve the lentil fish curry with the rice and salad on the side. A dollop of mango chutney also goes down a treat with this dish.

serves 4

• curry
• 1 onion
• 3 cloves of garlic
• thumb sized piece of ginger
• 1 green chilli
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• knob of ghee (half butter and oil if you don’t have)
• red lentils (250g)
• water (1000ml)
• 2 grey mullet
• handful of fresh coriander
• rice
• butter (50g)
• pinch of saffron
• 4 cardamom pods
• 2 star anise
• 1 cinnamon stick
• 1 tsp salt
• ½ tsp turmeric
• handful of cashew nuts
• basmati rice (400g)
• salad
• ½ a cucumber
• 2 tomatoes
• 1 red onion
• few sprigs of fresh coriander, chopped
• 1 tsp cumin seeds, toasted
• juice of 1 lemon
  
  

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Lentil and Fish Curry