Step 1
Heat 2 tablespoons of oil in a wide saucepan over medium heat. Add the spices, curry leaves and salt and cook for 30 seconds, or until fragrant. Scoop the spices from the pan, leaving the oil, and set them aside.
Step 2
Add the onion, garlic and ginger and cook for 4 minutes, until the onions become soft and translucent. Add the lentils, tomato, coconut cream, garam masala, 1 tablespoon of the toasted spices and 125ml (½ cup) of water.
Step 3
Bring to a simmer, reduce the heat to low and cook for 10 minutes.
Step 4
Meanwhile, combine the tamarind, chutney and remaining oil in a small bowl. Brush it over the flesh side of each fillet.
Step 5
Preheat the grill to high and place the fish, skin side up, on a baking tray lined with foil. Place the fish under the grill and cook for 6 minutes, or until the skin is crisp and lightly charred.
Step 6
Serve the fish on a bed of dhal. Garnish each plate with some of the remaining toasted seeds and a sprig of crisp curry leaves and serve with warm roti bread.
