Curried scrambled eggs with smoked haddock and tomato chilli jam

Curried scrambled eggs with smoked haddock and tomato chilli jam

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

A twist on the classic breakfast dish, kedgeree. I love eggs and spices, and this dish goes so well with smoked fish, in this case haddock. I like to get a lot of charred lines on my bread to go with it, as I want it to take me back to a café in Mumbai.

Ingredients

Quantity Ingredient
200g undyed smoked haddock
1 tablespoon olive oil
1 red onion, finely diced
1 green chilli, seeds removed and finely diced
1/2 teaspoon hot red chilli powder
2 medium tomatoes, seeds removed and finely chopped
5 eggs, whisked
small bunch coriander, roughly chopped

For the tomato chilli jam

Quantity Ingredient
1 teaspoon olive oil
1 medium onion, finely chopped
2 medium tomatoes, roughly chopped
8 cherry tomatoes, halved
1 red chilli, seeds removed and finely diced
100g light brown sugar
1 teaspoon grated ginger
2 star anise
1 teaspoon soy sauce
1 teaspoon white wine vinegar

Method

  1. To make the tomato chilli jam, put the oil and onion into a large high-sided frying pan over a medium heat and fry for 1 minute. Add all of the tomatoes and the chilli, and cook for about 2–3 minutes. Add the rest of the ingredients and cook for a further 30–40 minutes, stirring periodically to make sure the jam doesn’t stick to the bottom of the pan. After you’ve added the sugar, you will notice that the jam becomes sticky and shiny. Remove from the heat and leave to cool. Pour into a food processor and whizz up to make a smooth consistency. You can store the jam in a sterilised jam jar in the fridge up to 2 weeks, but it only lasts about 2 days in our house.
  2. For the scramble, put the haddock into a saucepan, cover generously with water and bring to a simmer over a medium heat. Simmer for 4 minutes or until the fish is opaque and cooked through. Using a slotted spoon, lift the fish out from the pan and flake it into large pieces into a bowl. Set to one side.
  3. Heat the oil in a non-stick frying pan over a medium heat and add the onion. Fry for around 2–3 minutes until translucent. Add the chilli and chilli powder, followed by the tomatoes. Cook for a further 2 minutes and then stir in the eggs and coriander. Increase the heat to cook the eggs through, which should take about 2–3 minutes. Remove from the heat and gently stir the fish into the eggs.
  4. Serve with griddled bread and the tomato chilli jam.
Tags:
breakfast
brunch
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