Ingredients
- For the potato curry
-
- 350g/12oz waxy potatoes such as Wilja, peeled and cut into 1cm/½in dice
- 2 tbsp
sunflower oil - ½ tsp yellow
mustard seeds - ¼tsp
turmeric powder - salt and freshly ground
black pepper - 100g/4oz
onions, chopped, finely - 2 tomatoes, peeled and chopped
- 1 tsp
coriander, chopped roughly - 4 x 100g/4oz pieces of undyed
smoked haddock fillet
- For the topping
-
- 2 tsp
white wine vinegar - 4
eggs - sprigs of
coriander to garnish
- 2 tsp
Preparation method
-
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 garnish with the sprigs of coriander.
Required techniques
James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
