Turmeric fish and coconut curry

Instructions

1 Heat the oil in a large non-stick sauté pan set over medium-high heat. When hot, add the onion and cook for 5 min or until softened and starting to brown.

2 Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring, for 1 min or until fragrant.

3 Add the tomatoes, stock and lentils to the pan. Stir, then bring to the boil over a medium heat and simmer for 12–15 min or until the sauce is thickened and the lentils are tender.

4 Meanwhile, cut the fish into 4cm pieces. Add the fish and coconut milk to the pan and cook over a gentle heat for 2–3 min. Add the beans and cook for a further 3–4 min. Remove the pan from the heat, season with freshly ground black pepper and stir in the coriander. Serve in warmed bowls.