Old MacDonald's Potato Box Recipes
Mild Potato Curry Topped with Smoked Haddock and Poached Egg 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 Directions 1. For the potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain. 2. 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.3. 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.4. 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.5. 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.

Old MacDonald's Potato Box Recipes

Mild Potato Curry Topped with Smoked Haddock and Poached Egg

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

Directions

1. For the potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain. 2. 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.3. 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.4. 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.5. 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.