200g red lentils
3 spring onions
1 clove of garlic
3cm piece of root ginger
1 green chilli, with seeds
1 tbsp vegetable oil
1 tsp of ground coriander
400g tin of coconut milk
1 tsp of turmeric powder
250g white fish fillets (skinned and cubed)
2 tbsp fresh coriander
2 flatbreads to serve
1. Wash the red lentils in cold water then place into a large saucepan with 1 litre of water and heat to a gentle simmer. Cook gently for 45 minutes until the lentils are soft and beginning to break down. The consistency should be thick.
2. Wash and chop the spring onions into small chunks, reserving some of the green parts for garnishing. Finely chop the garlic, ginger and chilli.
3. Fry the spring onions in a saucepan with a shot of oil over a gentle heat for two minutes then add the ginger, garlic, coriander powder and chilli to cook for a further minute.
4. Add the coconut milk, the juice of the lime and turmeric into the spiced mixture and bring to a gentle simmer before pouring it all into the thick cooked lentils. *You may have to wait 30 minutes for the lentils to finish cooking as this part is much quicker.
5. Reduce the temperature on the stove until the curry is at a poaching temperature – just a few gentle bubbles and not boiling. Place the bite-sized fish pieces in and maintain the temperature for 4-5 minutes as it poaches.
6. Season the curry to taste and serve, then garnish with the reserved greens of the spring onion and roughly chopped coriander leaves and serve with breads.