Mild potato curry topped with smoked haddock and poached egg
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Haddock kempu
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By Matt Tebbutt From Saturday Kitchen Ingredients For the curried haddock 50ml/2fl oz olive oil small handful fresh curry leaves 1…
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The sharp, bitter salad next to the rich toffee-like sauce balances the smokiness of the haddock rissoles perfectly. By Jon Rotheram From…
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By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2…
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