This week's theme for I Heart Cooking Clubs is Along the Spice Trail: Choosing Diana Henry recipes that use exotic and aromatic spices. And a dish I had made a couple of months ago definitely fit the bill - Smoked haddock with Indian spiced lentils from A Change of Appetite.
This was a delicious, aromatic take on the Anglo-Indian kedgeree, featuring the lentils and spice (turmeric, ginger, cardamom) of the original Indian khichri, and the smoked haddock and curry powder of a British kedgeree. I adore kedgeree, but I am tempted to say that this dish was better.
At first sight the recipe contains a worrying triple-carb combination of bulgur wheat, lentils and potatoes, but the potatoes really just provide a different texture. And using bulgur wheat like this instead of just in tabbouleh was a revelation to me. It's just so damn tasty! The recipe as written contains a little bit of cream, for richness. I didn't have any cream but I did want a little richness, so I added a couple of spoonsful of desiccated coconut to the stew. The coconut flavour was so good in it, that I think next time I will skip the cream again but use coconut cream.