indian pastry with pearl onion pumpkin and lentil curry

Serve 4 2 hour + resting and refrigerating

• jhon dory or pomfret fillets 2 whole, seasoned with salt and pepper
• spinach leaves 100g, steamed
• plain yoghurt 4 tbsp, beaten
• ghee 60 ml + extra for greasing

THE INDIAN PASTRY

• all-purpose flour (maida) 1 cup
• wholemeal or wheat flour 1/2 cup
• sea salt a pinch 
• egg 1
• yoghurt 100ml
• peanut oil 2 tsp
• water 1 tsp

THE PEARL ONION,PUMPKIN AND LENTIL CURRY

• ghee 2 tbsp
• onion 1/2, finely diced 
• garlic cloves 2, crushed
• ginger 1/2 tsp, peeled and crushed
• white pepper 1/2 tsp, ground
• coriander seeds 1/2 tbsp, roasted and ground
• cardamom pods 2, ground 
• cloves 2, ground
• star anise 1
• cinnamon 1/2 stick
• turmeric powder 1/4 tbsp
• palm sugar 1 tbsp
• tamarind water 1 tbsp
• tomatoes 2, roughly chopped
• chicken stock 1/2 cup
• red lentils 100g, boiled 
• pearl onions or shallots 4, peeled and roasted
• pumpkin 4 pieces, roasted
• lime 1, juiced

1. To make the pastry, combine both flours with the sea salt in a bowl. Make a well in the middle and add the egg, yoghurt, oil and water. Mix with a fork until you obtain a sticky mass, then knead on a flat surface for 5 minutes until soft and elastic. Allow the dough to rest for 30 minutes. Divide the dough into 4 parts. Roll them out as thinly as possible on a lightly floured surface. Lay the pastry sheets on a chopping board and place a fish fillet at one end. Fold the other half of the sheet over to completely enclose the fish and trim the pastry right to the edge of the fish. Brush both sides of the pastry with ghee and wrap in greaseproof paper Refrigerate for 10 minutes and repeat the process with the others.
2. To make the lentil curry, heat the ghee in a large frying pan until just smoking. Add the onion, garlic and ginger and sweat until soft. Add the spices and fry for a couple of minutes until fragrant. Add the palm sugar and caramelise, then add the tamarind water, tomatoes and chicken stock to just cover. Simmer on a low heat for 30 minutes. Then add the lentils, onions and pumpkin and stir through gently. Finish with a squeeze of fresh lime to taste.
3. To cook the fish, place a heavy bottomed frying pan o the stove. Put 15ml ghee in the pan and heat to almost smoking. Add the fish and sear for about 3 minutes or until dough is cooked. Turn the parcel of fish over and cook for a further 2 minutes. Remove and drain on kitchen paper. Wipe out the pan and repeat the process.
4. To serve, spoon about 100ml of the curry into the centres of four plates. Pour over the yoghurt and place the spinach over the yoghurt. Cut each piece of fish into half and place on top. Serve immediately.