The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild-caught Smoked Haddock & Charred Sweetcorn Dhal
Smoky wild-caught haddock with the creamy, spiced comfort of a traditional Indian lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect mid-week supper.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 10g veg stock powder (Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 80g Kale (whole leaf) (Kale (whole leaf))
- 10g toasted coconut chips
- 40g creamed coconut
- 4cm fresh ginger
- 1 unwaxed lemon (use half)
- 3 garlic clove
- 2 spring onion
- 1 pepper
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 smoked haddock fillets (Fish, Milk, Soya)
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 658
Protein: 38g
Carbs: 49g
Fat: 37g
Ingredients
- 80g red split lentils (use half) (Red Split Lentil 99%, Vegetable Oil 1%)
- 10g veg stock powder (use half) (Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 3 garlic clove
- 1 pepper (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 4cm fresh ginger (use half)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
- 2 spring onion
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 10g toasted coconut chips (use half)
- 1 unwaxed lemon (use a quarter)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 603
Protein: 39g
Carbs: 51g
Fat: 30g
Wild-caught Smoked Haddock & Charred Sweetcorn Dhal
Smoky wild-caught haddock with the creamy, spiced comfort of a traditional Indian lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect mid-week supper.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a grater, a sieve, a measuring jug, a large lidded frying pan & a medium frying pan
Roast the haddock
- Place the smoked haddock onto the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper
- Roast for 17 mins, then peel and discard the skin
Prep time
- Finely grate the garlic and ginger. Dice the pepper in 1cm chunks
- Drain the sweetcorn. Thinly slice the spring onions. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- Dissolve the creamed coconut and stock in the jug with 400ml boiling water (200ml for 1 person)
Get your simmer on
- Heat the large lidded frying with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 4-5 mins, until softened
- Add the garlic, ginger and curry powder, cook for 1 min, then add the lentils and the stock mixture
- Simmer for 15-17 mins, until the lentils soften. Add a splash of water if it gets too dry
Golden corn
- Heat the medium frying pan with 1 tbsp oil on high heat. Once hot, add the sweetcorn and cook for 5-6 mins, until golden
- Once cooked, stir through the spring onion and a squeeze of lemon juice (or to taste). Season with salt and pepper
Finish the curry & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once the lentils are cooked, gently stir through the smoked haddock, the kale and half the corn. Cook for 2-3 mins, until the kale has wilted
- Share the dhal between bowls topped with the remaining corn, coconut chips and a squeeze of lemon juice
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