1. Heat a large saucepan with oil over medium heat. Chop and add onion, cook for 5 minutes. Add crushed garlic, curry powder and cumin, cook briefly.

2. Pour in crushed tomatoes. Dice and add fresh tomatoes, stock cube, lentils and 3 cups water. Simmer for 15 minutes, season well with salt and pepper (see tip!).

3. Grate cucumber and squeeze out excess liquid using your hands. Combine with yoghurt and coriander, season to taste.

4. Rub fish with turmeric, oil, salt and pepper. Heat a pan over medium-high heat, cook fish for 2-3 minutes on each side, or until golden and cooked through.

5. Cook papadums according to packet instructions.

6. Stir spinach through dhal to wilt. Serve in a bowl topped with golden fish and raita, accompany with papadums. Top with extra coriander.

Tip!
Add extra water to taste for desired consistency.

1 tbsp oil, for cooking
1/2 onion
2 garlic cloves
1-2 tsp curry powder
1 tsp ground cumin

400g crushed tomatoes
2 tomatoes
1 chicken stock cube
200g red lentils

raita
1/2 continental cucumber
1/2 tub (100g) natural yoghurt
1/2 packet coriander, chopped

2 packets white fish fillets
2 tsp ground turmeric
1 tbsp oil, for cooking

1 packet papadums

75g baby spinach, rinsed
1/2 packet coriander, chopped
salt and pepper, for seasoning