Tandoori Seabass

Add the seabass fillets to a plate, skin side down. In a small bowl, combine the ginger garlic paste, 1/1.5/2 Tbsp of yogurt (reserve the rest for serving), the garam masala, chipotle (spicy!), smoked paprika, onion powder and salt. Spread the mix over the fish and refrigerate.

Peel and finely chop the onion and garlic. Peel and finely chop the carrot. Chop the tomatoes.

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot. Cook with a pinch of salt for 5 min. Add the garlic and tomatoes and cook for 1-2 min further.

Add the red lentils, curry powder, measured water, vegetable stock cube and black pepper. Bring to a simmer and reduce the heat to low. Cover with a lid and cook for 20 min or until the lentils are soft. If the stew thickens too much, add a splash of water.

See pro tip! Once the lentil stew is done, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the spiced seabass, skin side down, and fry for 3-4 min. Flip and fry for a final 1 min on the other side.

Slice the lime into wedges and pick the coriander leaves. Divide the lentil stew among shallow bowls or plates. Top with the seabass. Serve with a dollop of the remaining yogurt, the lime wedges and fresh coriander leaves.