Method

Rice and Lentils

• Rinse the lentils, place in a saucepan and cover with enough water. Bring to a simmer and cook for 15–20 minutes, or until tender but still holding their shape. Drain well and set aside.
• Meanwhile, rinse the rice under cold running water until the water runs mostly clear. Place in a large saucepan, cover with enough water and add the salt, turmeric and bay leaves. Bring the rice to a boil and cook for 7–8 minutes, or until the rice is almost but not fully cooked. Drain well and set aside.

Middlecut Curry

• Heat the oil or butter in a large, heavy-based saucepan over medium heat. Add the onion and cook for 5–7 minutes, until softened and lightly browned.
• Add the garlic and ginger paste and cook for 1 minute. Stir in the breyani spice mix, turmeric, bay leaves, and chilli powder, if using, and cook for 30 seconds until fragrant.
• Add the tomatoes and cook for 8–10 minutes, stirring occasionally, until reduced to a thick sauce. Stir in the chutney and water, season with salt and pepper and simmer for a further 5 minutes.
• Gently fold in the drained Saldanha Middlecut, keeping the fish in fairly large pieces. Cook for 3–4 minutes, just until heated through.

To Finish

• Spoon half of the rice into a large, heavy-based saucepan and top with half of the lentils followed by half of the middlecut fish curry. Scatter over some of the crispy onions and coriander if using.
• Repeat with the remaining rice, lentils and middlecut curry. Dot with the butter and scatter over a little more coriander and crispy onions.
• Cover tightly and cook over very low heat for 20–25 minutes. Remove from the heat and leave covered for 10 minutes. Gently loosen the layers with a fork, taking care not to break up the fish too much.

To Serve

• Scatter evenly with the remaining crispy onions and coriander, and serve immediately.