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.
