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Ingredients

• white wine vinegar, for poaching eggs
• 6 quail's eggs
• 300 g undyed smoked haddock
• 50 g butter
• 6 plum tomatoes
• 2 spring onions, chopped
• nutmeg, freshly grated
• pinch of cayenne pepper
• 100 g long grain rice, cooked
• 3 tbsp cream
• 2 tsp parsley, chopped
• juice of lemons
• flat leaf parsley, for garnish

• 200 ml olive oil
• 2 tsp curry powder
• 2 cardamom pods
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 clove garlic, peeled

Description

Quails' Eggs And Curry Oil Add A Touch Of Class To This Traditional British Dish In Paul Heathcoate's Stylish Recipe

UK TV