Mild potato curry topped with smoked haddock and a poached egg

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by: Cawfee Lady






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.




ingredients

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serves: 4

4 pieces (4-oz/100-g) of smoked haddock (finnan haddie) fillet

2 teaspoons white wine vinegar

4 eggs

sprigs of cilantro, for garnish

POTATO CURRY:

12 oz (350 g) waxy boiling potatoes (peeled and cut into 1/2-inch (1-cm) dice)

2 tablespoons canola oil

1/2 teaspoon yellow mustard seeds

1/4 teaspoon turmeric powder

1/2 cup (100 g) minced onions

2 tomatoes (skinned and chopped)

1 teaspoon roughly chopped cilantro

Salt and freshly ground black pepper

Nutrition Facts
Mild potato curry topped with smoked haddock and a poached egg

Servings Per Recipe: 4

Amount per Serving

Calories: 226

  • Total Fat: 11.7 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 185.5 mg
  • Sodium: 309.4 mg
  • Total Carbs: 14.7 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 2.4 g
  • Protein: 15.6 g
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preparation

1.  For the potato curry, cook the potatoes in boiling salted water for 6 to 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 to 2 minutes. Add the tomatoes and cook for 1 minute. Stir in the chopped cilantro. Set aside and keep warm.

2.  Bring about 2 inches (5 cm) of water to a 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.

3.  Discard the fish poaching liquid. Pour another 2 inches (5 cm) 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, then break in the eggs and poach for 3 minutes. Lift out with a slotted spoon and drain briefly on paper towels.

4.  To serve, spoon the potato curry into the center of four 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 cilantro.

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