Chop a red onion, a small red chilli, a fillet of white fish into approx 6 pieces. In your pan add a drizzle of olive oil, add the onion, a teaspoon of curried spice (I like to use garam masala) and cook on low for a few minutes being careful not to burn the spice. Add a tablespoon of chutney, the lentils, chilli, a spoon of pureed tomato paste. Add a little water. (You can add a tin of chopped tomatoes if you’ve no pureed tomatoes, but you won’t need to add extra water.) Add salt and pepper. When the lentils have been cooking for about 10 minutes and are nice and mushy place the fish on top of the lentils. Put a lid on the pan and steam the fish for about 5-7 minutes.
In another pan melt a knob of butter and add a sizeable amount of spinach from a shop bought pack that’s already washed. Move the spinach around the pan with a wooden spoon until it’s all wilted. Then serve up maybe adding a dollop of mango chutney on the side and a toasted wrap to mop up the lovely sauce. Yum.