Ingreadient :

• 250g gluten-free self raising flour
• 1 tsp curry powder
• 1 tsp turmeric
• 1 tsp black mustard seeds
• 350g cider
• 2 tbsp chopped coriander

Dhal

• 1-2 tbsp vegetable oil
• 1 onion, diced
• 5cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 tsp black mustard seeds
• 1½ tsp turmeric
• small handful coriander, chopped finely
• 2 tsp garam masala
• 250g yellow split peas/lentils, soaked overnight in cold water and drained

To serve

• Coriander, roughly chopped
• Mint, leaves picked and roughly chopped
• Nigella seeds
• 1 lemon, juice only

Direction :

1. For the dhal: Add the vegetable oil in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
2. Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.
3. Add the lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
4. Finish with herbs, nigella seeds and a squeeze of lemon.
5. Heat a fryer (or a deep pan of vegetable oil) to 190°C. Whisk all the batter ingredients together. Dip the salmon pieces in the batter, fry in batches until crisp, then drain on kitchen paper. Squeeze over lemon and sprinkle with salt.