- Put the first 6 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until the lentils are tender. Stir in the coriander, to complete the dahl.
- Rub the salmon with the oil, seasoning and a little of Shemin’s Seafood Curry Paste. Grill for 6-7 minutes until just cooked. Break into large chunks and stir through the dahl. Sprinkle with chopped coriander. Serve with the rice and naan bread.
Tip: A great way to bring extra flavour to this dish is to marinate the salmon with Shemin’s Seafood Curry Paste before starting the dahl. Even better to leave the salmon for a couple of hours in the fridge to marinade and really soak in the flavour.