Saturday, 18 September 2010

Mild Potato Curry topped with Smoked Haddock and Poached Egg

I seem to have an awful lot of smoked haddock in the freezer. I'm not quite sure where it's come from but I'm slowly trying out new recipes using it. This is one that has sat in my recipe folder for ages and I finally got around to trying it. It was much less filling that champ with smoked haddock and a poached egg, which I often find difficult to finish, and the potatoes had a lovely mild spiciness that complimented the smoked haddock.

Mild potato curry topped with smoked haddock and poached egg
(Serves 4)

For the potato curry
350g/12oz waxy potatoes, peeled and cut into 1cm/½in dice
2 tbsp sunflower oil
1/2 tsp yellow mustard seeds
1/4 tsp turmeric powder
salt and freshly ground black pepper
100g onions, chopped, finely
2 tomatoes, peeled and chopped
1 tsp coriander, chopped roughly
4 x 100g pieces of undyed smoked haddock fillet

For the topping
2 tsp white wine vinegar
4 eggs

For the potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain.

Meanwhile, heat the oil in a pan, add the mustard seeds and, when they begin to pop, add the turmeric and onions. Fry for 5 minutes or until the onions are soft and lightly browned. Add the potatoes and some salt and pepper and fry for 1-2 minutes. Add the tomatoes and cook for 1 minute. Stir in the coriander, set aside and keep warm.

Bring about 5cm/2in of water to the boil in a shallow pan. Add the pieces of smoked haddock, bring back to a simmer and poach for 4 minutes. Lift out with a slotted spoon, cover and keep warm.

Discard the fish poaching liquor, pour another 5cm/2in of water into the pan and bring to a very gentle simmer. The water should be just trembling and there should be a few bubbles rising up from the bottom of the pan. Add the vinegar, break in the eggs and poach for 3 minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.

To serve, spoon the potato curry into the centre of 4 warmed plates. Remove the skin from each piece of haddock and put it on top of the potatoes. Put a poached egg on top of the fish and serve.

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