One-pan lentil dhal with curried fish & crispy skin recipe | Good Food

Ingredients

• 2 onions chopped
• 1 tbsp grated ginger
• 1 tbsp sunflower oil plus a splash
• 2 tbsp mild curry powder plus 1/2 tsp
• 1 tsp brown mustard seeds
• 1 ½ tsp onion or nigella seeds
• 85g red lentils
• 85g split peas or chana dhal lentils
• 1 ¼ tsp ground turmeric
• 400g can coconut milk
• 3 tbsp natural yogurt plus extra for serving
• 2 firm white fish fillets with skin - we used sustainably sourced cod
• 2 plum tomatoes diced
• juice 1 lime plus 1 cut into wedges, to serve
• handful coriander leaves
• 2 tbsp crispy onions from a tub
• warm naan to serve
• mango chutney to serve