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1
In a large saute pan over high heat, combine the onion, garlic, ginger, curry powder and 2 tablespoons of the oil.
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2
Cook until the onion begins to color, about 4 minutes.
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3
Mix in the spinach and cook until it just wilts, about 5 minutes.
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4
Drain any liquid in the pan through a colander.
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5
Return the spinach to the pan and mix in the yogurt.
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6
Season with salt and set the saag aside.
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7
In a small pot over high heat, combine the citrus zests with enough water to cover and boil for 1 minute.
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8
Strain off the water and replace with fresh water.
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9
Repeat the process three times.
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10
Transfer the zests to a blender.
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11
Add the sugar, lemon juice to taste and 2 tablespoons of the oil.
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12
Puree on high speed until very smooth, about 3 minutes.
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13
With the motor running, add 3 tablespoons water to emulsify the citrus puree.
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14
Season with salt, transfer to a bowl and clean and dry the blender.
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15
Combine the lentils and spices in the clean blender.
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16
Blend at high speed until the lentils are reduced to a powder.
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17
Transfer the lentils to a flat dish.
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18
Season the grouper with salt, then dredge the fish pieces through the lentil mixture, shaking off the excess.
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19
In a large saute pan over high heat, saute the fish in the remaining 1/4 cup oil until crisp on all sides, 8 to 10 minutes total.
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20
Arrange the fish on four dinner plates.
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21
Place several spoonfuls of the curried spinach and the citrus sauce alongside.
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22
Garnish with the citrus segments and the cilantro.
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23
Serve immediately.
