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 potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain.
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.
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.
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.
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.
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