Curried blue-eye with lentils and raita

Ingredients

• 1 cup (200g) brown lentils
• 1 cup (200g) green split peas
• 1 tablespoon vegetable oil
• 2 medium brown onions (300g), chopped finely
• 2 cloves garlic, crushed
• 4 dried curry leaves
• 2 bay leaves
• 2 cinnamon sticks
• 6 cardamom pods
• 6 cloves
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1 1/2 cup (375ml) chicken stock
• 4 x 200g blue-eye fillets, skinned
• 2 tablespoons mild curry paste
• 1/2 cup finely chopped fresh flat-leaf parsley
• Raita
• 2 lebanese cucumbers (260g), seeded
• 1 cup (280g) greek-style yoghurt
• 1 tablespoon finely shredded fresh mint leaves