One pan lentil dhal with curried fish crispy skin

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

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