Indian Potato Rosti, Haddock and Poached Egg Recipe

Indian spiced potato rosti, haddock and poached egg stack recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£3.09
Per Serving %RI
KCALS 500
Protein 45g
Carbs 27g
Sugar 6g
Fat 22g
Sat Fat 6g
Fibre 7g
Salt 1.3g

Method

A beautiful Indian recipe which finds traditional Indian spices being complimentarily soothed by the presence of coconut milk and flavours of mint. You'll also be taken through the process of making a sambal and chutney.    

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Grate the potato and carrot into a clean tea-towel and squeeze out any water.

In a large bowl add the grated potato and carrot and mix in the curry powder, spring onions, egg yolk and coriander, mix well.

Divide the rosti mixture in 4 and then shape into rosti shapes. Heat the sunflower oil in a large frying pan and cook the rosti’s until golden and crisp before turning cooking on the other side.

While the rosti is cooking place a pan of water on the stove about 3” deep and bring to a simmer and add a tablespoon of white wine vinegar.

Pop your grill onto high. Place the haddock onto a tray, dot with 10g of the butter and cook for about 6-7 minutes.

Crack the eggs into the simmering water and poach for 3-4 minutes.

Lastly melt the remaining 10g of butter in a saucepan and cook the spinach until wilted.

To plate up, place the rosti on your plates, top with the spinach, then the haddock and finally the poached egg. I like to sprinkle a little curry powder before serving.

Ingredients

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled

4 Smoked haddock portions, about 180g per portion

200g carrot, peeled

2tsp curry powder

2 egg yolks

1tsp fresh coriander

2 spring onions, finely chopped

120g spinach leaves

20g butter

4 large eggs

2tbsp sunflower oil for frying

1tbsp white wine vinegar

400g Fluffy potatoes (such as Maris Piper or King Edward), peeled 4 Smoked haddock portions, about 180g per portion 200g carrot, peeled 2tsp curry powder 2 egg yolks 1tsp fresh coriander 2 spring onions, finely chopped 120g spinach leaves 20g butter 4 large eggs 2tbsp sunflower oil for frying 1tbsp white wine vinegar

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