Curried Smoked Haddock and Lentil Stew with Yealands Gruner Veltliner
2 Large onions
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.