200g Green lentils, washed and drained

400g Cans coconut milk

1 Small shallot

2 Garlic cloves, peeled and chopped

1 Large tomato, cut into small pieces

1/2 tsp Ground cumin

1/2 tsp Curry powder

1/2 tsp Paprika

1/2 tsp Hot chili powder

1/2 tsp Chili flakes

75g Carrots, grated

75g Parsnips, grated

60g Gram flour

1/2 tsp Ground cumin

1/2 tsp Curry powder

1/2 tsp Ground coriander

1/2 tsp Salt

1 eggs, Beaten

Oil, for frying

½ Cucumber

1 Cup yogurt

2 Sprig mint

1 Lime, zest & juice

¼ Garam masala

Maldon Salt

Black Pepper

Step 1

Place a pan over medium heat, Add the oil, diced shallots and saute for a few minutes before adding the chopped garlic.
Add all the spices, followed by the chopped tomatoes and bring to a simmer.
Stir through the lentils, followed by the coconut milk.
Bring the mix to the boil before reducing to a simmer over a low temperature and cook uncovered for about an hour. stirring every 10-15 minutes.

Step 2

For the Bhajis put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl, mix with your hands to release some of the moisture.
Add the eggs and then gram flour, mix well.
Heat fryer or oil in a saucepan to 150C working in two batches, drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes each side until golden.

Step 3

For the mint & cucumber raita peel and grate the cucumber into a bowl. Sprinkle it with salt and stir. Leave to stand for 10 minutes for the salt to draw out excess water from the cucumber through a sieve. Press gently with the back of a tablespoon to squeeze out any remaining moisture and then place in a bowl. Remove mint leaves from stem, chop. Now mix all ingredients together with yogurt.

Step 4

Season the red mullet fillets with salt, Heat oil in a pan and cook skin side down for about 4 minutes until the skin is nice and crispy, flip over a cook for another 3-4 minutes.

Serve Mullet fillets on a bed of dahl with the bhajis and a generous dollop of raita.