Serves 4
Ingredients:
- 1 tsp each coriander, cumin, mustard and fennel seeds
- ¼ cup extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 1 tsp garam masala
- 2 tomatoes, grated
- 1 cup yellow split peas
- ½ cup each puy lentils and red lentils
- 1 cinnamon quill
- 2 cardamom pods
- 1 fresh bay leaf
- 400g can chickpeas, rinsed and drained
- 165ml coconut milk
- 4 x 150g kingfish fillets, skin on
- 4 sprigs curry leaves
- Small dried green chillies (optional, to serve)
Method:
- Place the spices in a small frying pan over high heat and cook for 30 seconds, or until fragrant. Place in a mortar and pound with a pestle until finely ground. Reserve 1 tsp of the spice mix.
- Heat 1 tbsp oil in a large, deep-sided frying pan over medium heat. Add onion, garlic, ginger and garam masala; cook for 4 minutes. Add the tomatoes, yellow split peas, lentils, cinnamon, cardamon pods, bay leaf and 1 litre of water, and bring to a simmer. Reduce heat, cover with a lid and cook for 45 minutes. Add chickpeas and half the coconut milk, and stir to combine.
- Heat remaining oil in a medium, non-stick frying pan over high heat. Add the kingfish, skin side down and cook for 3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Add the reserved spices and curry leaves and cook for 30 seconds.
- Divide lentils between bowls, top with fish, coconut milk, spice oil, curry leaves and chillies.