Step 1

Preheat oven to 180°C. For lentil dhal, heat ghee in a saucepan over medium-high heat. Add onion and fry, stirring occasionally, until softened (5-6 minutes). Add curry leaves and stir until fragrant (1 minute), then add remaining ingredients, bring to a simmer and cook, stirring occasionally and topping up with a little water as necessary, until lentils are tender (20-25 minutes). Season to taste with salt and lime juice.

Step 2

Meanwhile, heat ghee in a non-stick or well-seasoned ovenproof frying pan over medium-high heat. Add fish, skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is golden brown and crisp (3-4 minutes). Turn fish, transfer pan to oven and roast until fish is just cooked through (3-5 minutes).

Step 3

Divide dhal among plates, top each with fish, then fried curry leaves, and serve with lime.