Smoorsnoek — Smothered Smoked Snoek with Potato & Onion

Ingredients

• 10 oz smoked Smoked Snoek, flaked and bones picked out
• 2 Potatoes, peeled and diced small
• 2 onions, sliced
• 3 tbsp oil or butter
• 1 tsp curry powder
• 1 tomato, chopped
• 2 tbsp apricot jam
• 2 eggs, for topping
• Black pepper
• Buttered toast, for serving

Method

1. Cook the onions in the oil over medium-low until completely soft and beginning to caramelize, 12–15 minutes. This is the 'smoor' — a slow smothering, not a fry.
2. Add the curry powder and cook 1 minute, then the Potatoes and a splash of water. Cover and cook 12 minutes until the Potatoes is tender and starting to fall apart at the edges.
3. Fold in the Smoked Snoek, tomato, and apricot jam and warm through 5 minutes. Taste before adding any salt — smoked fish usually brings plenty of its own.
4. Fry the eggs in a separate pan until the edges are lacy and the yolks still loose, then slide one onto each portion.
5. Grind pepper over and serve with buttered toast. Leftovers make a genuinely excellent sandwich.