Butter bean curry with smoked haddock
Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching.
For this recipe you will need a pestle and mortar and a blender.
For the spice mix
For the paste
For the curry
For the fish
For the poached eggs
To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.
Place all the ingredients for the paste into a blender or food processor and blitz until smooth.
To make the curry, melt the butter with the oil in a medium non-stick frying pan 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. Add 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 into 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 a third 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 spatua 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 grinding of ground black pepper to serve.