SEARED SEA BASS WITH SPICED COCONUT LENTILS

1½ tbsp sunflower oil • 1 echalion shallot, sliced • 1 garlic clove, sliced • 6 Cooks’ Ingredients Curry Leaves (or dried curry leaves) • 1 green chilli, halved • Heaped ½ tsp Cooks’ Ingredients Curry Powder • ¼ tsp ground coriander • 40g Cooks’ Ingredients Coconut Milk Powder • 100g red lentils, well rinsed • 1 lemon, juice, plus extra wedges to serve • 200g pack baby leaf greens, stalks cut out and leaves shredded • 2 Waitrose Boneless Sea Bass Fillets