4 king prawns, deveined
Teaspoon each ginger, green chilli and green coriander (all chopped)
5 green cardamom pods
Pinch each mace and turmeric
50g/2oz grated processed cheese
100g/3 1/2oz thick yoghurt, drained
75ml/2 1/2fl oz double cream
Salt and white pepper
100g/3 1/2oz lettuce leaves, washed
100ml/3fl oz pomegranate juice, strained
35g/1 1/2 oz yellow lentils, soaked overnight
Sprinkling curry leaves, destalked
25g/1oz grated coconut
Juice of one lemon
Separately marinate sea bream and prawns in lemon juice and ginger.
Make a marinade of coriander, mace, chilli, cardamom, cheese and yoghurt, adjust consistency with cream, season. Add turmeric to half of marinade. Leave rest white.
Add sea bream to the white marinade. Put the prawns in the yellow marinade. Marinate for at least two hours. Cook at 225C/ 430F/Gas 7 for six to eight minutes.
Reduce the pomegranate juice until thick and add lemon juice and oil to make a vinaigrette for the lettuce.
Mix lentils and coconut. Heat oil with curry leaves, mix into the lentils, adjust seasoning and lemon juice.
Arrange salad, lentils and fish on a plate to serve.Reuse content