• 1 red onion finely sliced
  • Juice of 1 lemon
  • salt and pepper
  • 1 tbsp curry paste
  • 1 tsp turmeric powder
  • 2 cod loin steaks
  • 200g red lentils
  • One litre water
  • 2 tbsp olive oil
  • 1/2 white onion finely chopped
  • 6 small dried chillis
  • 10 curry leaves
  • 1/4 tsp brown mustard seeds


  1. Pre-heat oven to 180 c
  2. To make pickled red onions, cover sliced red onion with the lemon juice and 1/2 tsp salt and leave to marinate.
  3. Cover fish in curry paste and 1/2 tsp of turmeric and set aside while cooking lentils.
  4. Put lentils, remaining 1/2 tsp of turmeric and one litre of water in pan. Bring to boil and reduce to simmer, stirring occasionally for 10-15 mins.
  5. When lentils are soft, drain and season with salt and pepper.
  6. Place cod on baking sheet and bake for 7-10 mins until cooked through but still moist.
  7. Meanwhile put 1 tbsp of oil in pan and cook the white onion for 2-3 mins until softened, then stir in the chillis, mustard seeds and curry leaves and cook for a further minute or two until fragrant. Stir this into the lentils.
  8. Divide the dhal and fish among plates and serve with mango chutney, pickled red onions and lime wedges.