
Mild potato curry topped with smoked haddock and a poached egg

by:




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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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
preparation

comments