1 tsp olive oil or ghee
200g red onion, chopped
2 lemongrass sticks, pounded with a rolling pin
1-2 green chilli peppers, sliced
3 garlic cloves, finely chopped
½ tsp sea salt
½ tsp ground black pepper
1 tsp ground coriander
½ tsp ground turmeric
1 tsp garam masala
160g dried red lentils
300ml tinned unsweetened coconut milk
300ml vegetable stock (made with one organic stock cube)
250g fresh salmon fillets, diced
250g cod fillets (or use a firm white fish), diced
a small bunch of fresh coriander, finely chopped

Heat the oil/ghee in a large saucepan over a medium heat. Add the onion and lemongrass and fry for 4 minutes, stirring occasionally. 

Add the chilli peppers and fry for 2 minutes, stirring occasionally. 

Add the garlic, salt, pepper and dried spices. Cook for 2 minutes, stirring frequently. 

Add the coconut milk and stir well. Cook for 2 minutes.

Add the lentils and coconut milk. Stir well and cook for 2 minutes. 

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.