Smoked haddock and curried lentils, lime yoghurt

Smoked haddock and curried lentils, lime yoghurt

Everyday Seafood

Great quality smoked haddock marries surprisingly well with curried lentils, and lime yoghurt lends a cooling, refreshing contrast. If you’re not keen on smoked fish, use plain haddock, hake or cod – something with a good flake to it. And if you’re not a fan of lentils, new potatoes work well.


Quantity Ingredient
2 sides smoked haddock, skinned and pin-boned, 500-600 g each
100g unsalted butter, diced
50ml light rapeseed oil
sea salt

For the curry paste

Quantity Ingredient
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon yellow mustard seeds
4 garlic cloves, peeled
3 green chillies, halved and deseeded

For the lentils

Quantity Ingredient
400g puy lentils
light rapeseed oil, for cooking
2 red onions, peeled and root removed, thinly sliced
50g fresh ginger, peeled and grated
2 garlic cloves, peeled and chopped
350g baby plum tomatoes, halved
100ml tamarind liquid, (see note)
100ml coconut milk
50g soft brown sugar
a handful coriander, leaves picked and roughly chopped
a handful mint, leaves picked and roughly chopped

For the lime yoghurt

Quantity Ingredient
200g full-fat greek yoghurt
1 lime, zest finely grated and juiced


  1. Preheat your oven to 200°C.
  2. Oil a sheet of foil large enough to hold the smoked haddock in one layer. Dot the butter over the fish and then cover with another sheet of foil. Fold the edges together to form a sealed parcel and place on a baking tray. Bake for 15 minutes, then remove from the oven and set the sealed parcel to one side for 10 minutes to rest.
  3. Meanwhile, for the curry paste, finely grind all the spices together in a spice grinder or with a pestle and mortar. Transfer to a small food processor, add the garlic and chillies and whiz to a fine paste, adding a few drops of water if needed. Season with a good pinch of salt.
  4. To cook the lentils, put them into a pan, add water to cover and some salt. Bring to a simmer over a medium heat and allow to simmer for 10–15 minutes until just cooked. Drain and tip onto a tray to cool.
  5. Heat a sauté pan and add a drizzle of oil. Add the onions, ginger and garlic and sweat for 2 minutes until starting to soften and colour. Add the curry paste and cook, stirring, for 2 minutes. Add the tomatoes and cook for 3 minutes until they start to break down. Add the tamarind liquid, coconut milk and sugar. Bring to a simmer and cook for 10 minutes.
  6. For the yoghurt, in a bowl mix the yoghurt with the lime zest and juice and season with salt to taste.
  7. Unwrap the parcel and flake the fish into a bowl, keeping it in chunky flakes. Reserve the cooking juices.
  8. When ready to serve, add the lentils to the sauce and warm through for 2 minutes. Add half the herbs, the smoked haddock and reserved cooking juices and stir through carefully, trying not to break up the haddock flakes. Divide the curry between warmed bowls. Top with a generous spoonful of the lime yoghurt and scatter over the remaining herbs.


  • To make tamarind liquid, soak a piece (about 25 g) of compressed block tamarind in 150 ml warm water for 10 minutes, then strain through a fine sieve; discard the pulp.
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