Step 1

Heat 2 tsp of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the lentils, garlic, 1 stem of curry leaves and half the garam masala. Cook, stirring, for 5 mins. Add the coconut milk and 4 cups (1L) water and stir to combine. Bring to the boil. Reduce to a simmer and cook, partially covered, for 20 mins or until the lentils are tender. Stir in the lime rind.

Step 2

Meanwhile, heat 2 tsp of the remaining oil in a frying pan. Add the cauliflower and cook, covered, stirring occasionally, for 10 mins or until lightly browned and just tender. Season.

Step 3

Sprinkle fish evenly with remaining garam masala. Season. Heat remaining oil in a large non-stick frying pan over medium heat. Add the remaining curry leaves and cook, turning, for 1-2 mins or until crisp. Transfer to a plate. Add the fish to the pan. Cook for 2-3 mins each side or until just cooked through.

Step 4

Divide lentil mixture among serving bowls. Top with spinach, cauliflower and curry leaves. Arrange fish on top. Season. Serve immediately. Serve with lime cheeks.