Butter bean curry with smoked haddock recipe
 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. 1 tbsp medium curry powder1 tsp nigella seeds1 tsp coriander seeds1 tsp yellow mustard seeds6 cardamom pods, seeds only1 tsp ground turmeric½ flaked sea salt 1 tbsp medium curry powder 1 tsp nigella seeds 1 tsp coriander seeds 1 tsp yellow mustard seeds 6 cardamom pods, seeds only 1 tsp ground turmeric ½ flaked sea salt 15g/½oz fresh root ginger, peeled and roughly chopped4 garlic cloves½ long red chilli, roughly chopped1 large ripe vine tomato, roughly chopped1 tbsp sunflower oil 15g/½oz fresh root ginger, peeled and roughly chopped 4 garlic cloves ½ long red chilli, roughly chopped 1 large ripe vine tomato, roughly chopped 1 tbsp sunflower oil 15g/½oz butter1 tbsp sunflower oil1 medium onion, finely sliced400g tin butter beans, drained400g tin coconut milk3 tbsp finely chopped fresh coriander, plus extra to serve1 tbsp fresh lime juice, plus extra to tastesalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium onion, finely sliced 400g tin butter beans, drained 400g tin coconut milk 3 tbsp finely chopped fresh coriander, plus extra to serve 1 tbsp fresh lime juice, plus extra to taste salt and freshly ground black pepper 300ml/10½fl oz milk2 x 150g/5½oz smoked haddock fillets 300ml/10½fl oz milk 2 x 150g/5½oz smoked haddock fillets 1 tbsp white wine vinegar2 free-range eggs, for poaching 1 tbsp white wine vinegar 2 free-range eggs, for poaching Method 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. To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside. 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. 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. 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. 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. 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. 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. 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.