Smoked Haddock, Poached Eggs and Curried Potatoes

Sat, 12 November 2022

INGREDIENTS:

6 free range eggs

4 x 160g smoked haddock

800g potatoes

25g coriander leaf

Curry leaves

1 tsp black mustard seeds

2 tsp ground coriander

½ tsp turmeric

1 tsp ground cumin

2 tsp garam masala

RECIPE:

1. Peel the potatoes and cut them into to 2cm squares. Bring them to the boil in salted water and boil for 10 mins until soft.

2. Poach the egg and haddock in water with a little vinegar for 2-3 minutes.

3. In a frying pan heat two tablespoons of oil and add the spices, temper them in the oil then add the cooked potatoes. Toss in the spice mixture and garnish with Coriander.

4. Plate up the potatoes with fish and egg, more coriander, salt, and pepper.