Curried Smoked Haddock and Lentil Stew  with Yealands Gruner Veltliner

This is another Diana Henry recipe from her new book ‘A Change of Appetite’. It’s a twist on kedgeree, quicker and absolutely brilliant!  To make it even speedier you could use pre-cooked puy lentils.

2     Large onions
knob   Butter
2tsp    Curry powder
¼ tsp    Ground turmeric
½ tsp    Ground cayenne
½ tsp    Ground ginger
    Ground seeds of 10 cardamom pods
100gm    Basmati rice
175 gm    Waxy potatoes, peeled and diced into small chunks
1.4 litres    Chicken or vegetable stock
150gm    Puy lentils
1    Bay leaf
generous dollop    Double cream
500gm    Smoked haddock fillet, skinned and cut into big chunks.
A handful    Roughly chopped coriander
1 tsp    Soft, dark brown sugar
    Juice of ½ a lime

Finely chop one of the onions and sauté in the butter until soft and slightly coloured.  Add the spices and cook for a further two minutes. 

Add the rice, potato and stock and bring to the boil with the bay leaf. Season. Turn down to medium and simmer gently until the potatoes are tender.

Cook the puy lentils according to instructions and drain well.

Add the cooked lentils to the potato broth with the cream to heat through, then add the fish and allow it to poach gently until cooked – about 2 minutes. It’s really important not to overcook or agitate too much. 

While the fish is cooking, quickly fry the remaining sliced onions on a high heat in the oil until golden. Add the sugar and let the onions caramelize and darken. Squeeze on the lime juice, then spoon some onions on top of each serving with a flurry of coriander.