This light and delicate fish is complemented with spicy lentil dahl. You can substitute the cobbler with any round fish, such as salmon, trout or sardines.
Heat 1 tbsp of the oil in a pan. Cook the onion for 5 minutes, then stir in the garlic and chilli and cook for 1 minute more. Add the mustard and cumin seeds and 1 tsp garam masala; cook for a further 2 minutes.
Stir in the lentils, tomatoes and stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes. Meanwhile, rub the remaining oil and garam masala over the fillets. Heat a large pan and fry the fish, over low-medium heat, for 3-4 minutes each side, or until cooked through.
Stir the spinach and coriander through the lentils, until just starting to wilt. Season well.
Divide the lentil mixture between 4 plates and top each with a piece of fish. Garnish with a few coriander sprigs and serve with naan on the side, if you like.
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