If you are a traditionalist and want a fish dish for Good Friday supper, then this simple, modern curry based on smoked haddock could just be the dish for you. Though the instructions are for two servings, this doubles up easily as a family supper. With the addition of a poached egg this also makes a quick and pretty dish for Valentine’s day. Though the basis for this dish is a commercial curry powder, the spice list is expanded for more nuance and flavour. Kalonji (also known a onion seeds) are commonly available… I love this spice and grow it in my garden (the flowers are pretty, too). This is cooked rather like a Caribbean Jerk,
Prep time 20 minutes/Cook time 20 minutes/Serves 2
Ingredients:
For the spice blend:
1 tbsp medium curry powder (I used medium Madras)
1 tsp nigella seeds (also known as kalonji or onion seeds)
1 tsp coriander seeds
1 tsp yellow mustard seeds
6 cardamom pods, seeds only
1 tsp ground turmeric
½ tsp flaked sea salt
For the paste:
15g (½oz) fresh root ginger, peeled and roughly chopped
4 garlic cloves
½ long red chilli, coarsely chopped
1 large ripe vine tomato, coarsely chopped
1 tbsp sunflower oil
For the curry:
15g (½oz) butter
1 tbsp sunflower oil
1 medium onion, finely sliced
400g (14 oz) tin butter beans, drained
400g (14 oz) tin coconut milk
3 tbsp finely chopped fresh coriander, plus extra to serve
1 tbsp fresh lime juice, plus extra to taste
salt and freshly ground black pepper, to taste
For the fish:
300ml (1 ¼ cups) milk
2 smoked haddock fillets (about 150g [5 ½ oz] each)
For the poached eggs:
1 tbsp white wine vinegar
2 free-range eggs, for poaching
Method:
For the spice blend, grind all the ingredients together in a mortar. Turn onto a plate and set aside until needed.
For the spice paste, combine all the ingredients in a blender or food processor and blitz until smooth.
To prepare the curry, melt the butter with the oil in a medium non-stick frying pan. When foaming, add the onion and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.
Add the paste and fry gently for 3 minutes, stirring constantly, adding a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste.
While the sauce is simmering, cook the fish. Pour the milk in a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness.
To cook the eggs, fill a medium pan 1/3 full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.
Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatula or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a few grindings of black pepper, then serve.
