Smoked haddock, crispy onions, curry sauce recipe | delicious. magazine

Ingredients

• 2 smoked haddock fillets, skinned and boned, cut into 2cm pieces
• 2 medium free-range eggs
• For the curry sauce
• Olive oil for frying
• ½ onion, finely chopped
• 2 garlic cloves, crushed
• 2cm fresh ginger, finely chopped
• 1 red chilli, finely chopped
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 1 tsp curry powder
• 200ml chicken stock
• 200ml double cream
• Juice ½ lemon
• Fresh coriander sprig, chopped
• For the crispy onions
• 300ml sunflower oil
• 1 tbsp plain flour
• 1 tbsp curry powder
• ½ onion, finely sliced
• Pinch sea salt flakes
• For the hash
• Handful leftover roasties (or 1 large potato, chopped and boiled)
• 25g butter
• 1 onion, finely sliced
• You’ll also need…
• Digital probe thermometer