First, soak yellow lentils for several hours or overnight if possible. When ready to cook, fry a Tbs cumin seeds and a Tbs coriander seeds
in a saucepan, in a little olive oil for a few minutes until fragrant, then add a Tbs curry powder, a pinch of turmeric, a pinch of ground ginger
and a tsp salt, fry for a couple of minutes, then add 2 large tomatoes which you have skinned and chopped, together with a finely chopped onion,
an inch of fresh ginger, grated, 1 clove of garlic, crushed, and a red chilli, deseeded and chopped. Stir in the drained lentils, mixing well for
2-3 minutes, then add hot water to cover the lentils and simmer for 25-30 minutes, adding more water as required, like making a risotto, until
the lentils are cooked. Depending on your lentils, this might take a little longer! When tender, but not mushy, stir in quartered cherry tomatoes,
a Tbs butter to make it nice and silky, and chopped coriander. Keep warm until ready to serve. Meanwhile, cook the kale. First, blanch chopped kale
in boiling water for 1-2 minutes, then drain and squeeze out as much water as you can. In a large saucepan, fry a tsp of yellow mustard seeds in a
little butter, and when starting to pop add the blanched kale and mix well, seasoning with salt and black pepper; keep warm while you cook the fish.
Dust fillets of sea bream in plain flour mixed with a little turmeric, salt and black pepper, then fry over a high heat, skin side down, until the skin
is crispy, flip over and cook the other side for another minute and serve atop the lentils and kale.