Method
- For the curry sauce, heat a splash of olive oil in a medium pan, then cook the onion, garlic and ginger over a medium heat for 5-6 minutes, stirring often, until soft. Add the spices and cook for 3 minutes more. Season. Add the stock, bring to a simmer, then bubble for 8-12 minutes until reduced by half. Add the cream, then simmer for 5 minutes.
- For the onions, put the sunflower oil in a medium pan and heat to 180°C (test with a digital thermometer or drop in a cube of bread – it should turn golden quickly.) Mix the flour and curry powder together in a small bowl. Toss in the onion, then transfer to a sieve and shake off any excess. Add the onion to the hot oil. After 2-3 minutes, it should be crisp. Remove from the oil with a slotted spoon and leave to dry on a plate lined with kitchen paper. Sprinkle with sea salt flakes.
- To make the hash, cut the roast (or boiled) potatoes into 2cm cubes. Melt the butter in a frying pan over a medium heat, then fry the potatoes for 6-8 minutes until starting to brown. Add the onion and fry for 3-4 minutes.
- Bring the curry sauce back to the boil, then add the haddock and simmer for 6-7 minutes until cooked.
- Meanwhile, cook the hash for 5-6 minutes more until crisp. Season.
- Crack the eggs into 2 ramekins. Heat a medium pan of water until barely simmering. Lower the ramekins into the water at an angle, still holding one side, so they fill up. Then, after 20 seconds (or when your fingers can’t take the heat anymore) tip out the eggs into the water. Poach for 3-4 minutes, or until done to your liking, then remove with a slotted spoon to a kitchen paper-lined plate.
- When the fish is ready, add the lemon juice and coriander. Divide the hash between 2 plates, top with the fish and a dollop of sauce, then add the eggs. Finish with some crispy onions.
This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.