Butter Bean Curry with Smoked Haddock

bbc.co.uk

PaulS

subheading: For the spice mix:

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

subheading: For the paste:

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

subheading: For the curry:

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

subheading: For the fish:

300ml/10½fl oz milk

2 x 150g/5½oz smoked haddock fillets

subheading: For the poached eggs:

1 tbsp white wine vinegar

2 free-range eggs, for poaching

Directions at bbc.co.uk

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