Yellow dal with crispy sea bass and coriander chutney

Method

1. Heat the oil in a medium saucepan, then add the ginger-garlic paste, chillies, cumin seeds, turmeric and a pinch of salt and fry over a low heat for about 5 minutes. Stir in the split peas and add the bay leaf and coconut milk. Cover with a lid and simmer for 25-30 minutes until the lentils are tender.
2. Meanwhile, add all the ingredients for the chutney to a small blender or food processor with 20ml water and whizz into a smooth-ish sauce. Taste and season with salt and more sugar or lemon juice, if you think it needs it.
3. To cook the sea bass, season the fillets with salt and put a large frying pan (or two smaller pans) over a medium heat with a dash of oil. Add the fish skin-side down into the pan while still cold – this will help prevent the fillets from curling away from the pan and should give a nice, flat crispy skin. Cook for around 5-7 minutes (depending on the thickness of your fillets); you should see the flesh turning opaque, leaving only a patch uncooked at the top. Wait until this happens before flipping and taking the pan off the heat; the skin should release from the pan easily and the fish will finish cooking in the residual heat. Divide the dal among bowls, then top with the fish and drizzle over the coriander chutney.