Fish curry from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Ingredients

• 4 tbsp split yellow lentils (mung dhal), soaked in cold water for 1 hour
• good pinch of curry leaves
• salt and freshly ground white pepper
• 1 tsp ground cumin
• 1 tsp curry powder
• 1-2 tsp fenugreek seeds
• flour, for dusting
• 1 lemon, halved
• pinch of saffron strands
• 600 g firm-fleshed fish fillet (snapper, pomfret, huss, etc.), any residual bones removed and fillets cut into 3-4 cm chunks
• 1-2 tsp fennel seeds
• 1-2 tbsp chopped root ginger
• 1 small medium-strength chilli, deseeded and finely chopped
• 1-2 tsp mustard seeds
• 3 onions, roughly chopped
• 60 g clarified butter or ghee
• 1 tsp ground turmeric
• 2 tsp tomato purée
• 1-2 tsp paprika
• 2 tbsp chopped coriander leaves
• 1-2 tsp cumin seeds
• 1.3 litres fish stock (or a good-quality fish stock cube dissolved in that amount of hot water)
• 100 g coconut cream (block or liquid) basmati rice, to serve
• 4 large garlic cloves, crushed