Indian Potato Rosti, Haddock and Poached Egg Recipe

Indian Potato Rosti, Haddock and Poached Egg Recipe
Cook in Cook in:
25 mins
Serves Serves:
£ per Serving Cost per Serving:


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.    


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.


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