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 haddock with the creamy, spiced comfort of an Indian-style lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect midweek supper.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 80g creamed coconut
- 160g baby spinach
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4cm fresh ginger
- 1 unwaxed lemon
- 20g toasted coconut chips
- 2 pepper
- 280g sweetcorn (sweetcorn, water, salt)
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 4 garlic clove
Nutritional Information
Calories: 556
Protein: 37g
Carbs: 46g
Fat: 28g
Wild-caught Smoked Haddock & Charred Sweetcorn Dhal
Smoky haddock with the creamy, spiced comfort of an Indian-style lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect midweek supper.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7/ air fryer 200C
- Line a baking tray with parchment paper
- Boil a kettle
- Pull out a large frying pan, a medium frying pan, a grater, a measuring jug & a sieve
Cook the haddock
- Place the smoked haddock onto the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper
- Bake for 17 mins / air fryer 15 mins, until cooked through
Prep time
- Grate the garlic and ginger. Dice the peppers in 1cm chunks
- Dissolve the creamed coconut and stock in the jug with 800ml boiling water
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper, garlic and ginger and cook for 4-5 mins, until softening
- Add the curry powder, cook for 1 min, then add the lentils and coconut mixture
- Stir and simmer for 15-17 mins, until the lentils are soft and cooked through. Add a splash of water if it gets too dry
Golden corn
- Drain the sweetcorn. Quarter the lemon
- Heat the medium frying pan with 1 tbsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown
- Once cooked, stir through a squeeze of lemon juice (to taste). Season with salt and pepper
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Rinse the spinach
- Once cooked, peel and discard the haddock skin, then flake into chunks. Gently stir the haddock chunks, half the corn and spinach into the lentils. Cook for 1-2 mins, until the spinach has wilted. Season with salt and pepper
- Serve the dhal into bowls topped with the coconut chips, remaining corn and lemon wedges
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