Fill your kettle and boil it. Peel the onions and thinly slice them. Pop the tomatoes into a large bowl, and use your hands to tear them into small pieces (a tea towel over the top of the bowl can help to stop squished bits of tomato escaping).

Pour 1 tbsp oil into a large pan and warm to a medium-high heat. Slide in the sliced onions and sprinkle in a pinch of salt and pepper. Fry for 6-8 mins, stirring once or twice, till softened and golden brown.

While the onions fry, peel and finely chop or grate the garlic and ginger. When the onions have softened, add the garlic and ginger to the pan along with 1 tsp ground turmeric, 2 tsp garam masala and a pinch or two of chilli powder (chilli powder is hot, so use as much or little as you prefer). Stir well and fry for a further 1-2 mins.

Add the crushed tomatoes and their juices and fry for a further 2 mins, stirring. Pour in the lentils and crumble in the coconut cream. Pour in 600ml boiling water and stir well to combine. Bring to the boil, then reduce the heat to a simmer and cover the pan with a lid. Cook for 20 mins, stiring a few times, till the lentils are tender.

Lower the cod cheeks into the curry, making sure they are mostly submerged in the sauce. Return the lid and simmer for a further 5-6 mins, till the cod cheeks are cooked through and flake easily when pressed with a fork. Taste the sauce and add more salt and pepper if needed.

Spoon the curry into bowls and serve with extra pinches of chilli powder on top.