To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.

Place all the ingredients for the paste into a blender or food processor and blitz until smooth.

To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly.

Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.

Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed.

Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.

Season with salt and pepper and lime juice, to taste.

While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix.

Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness.

To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer.

Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.

Divide the curry sauce between two warmed, shallow bowls.

Lift the haddock out of the poaching liquid with a spatula or wide slotted spoon and drain well.

Top each bowl with a piece of fish, then a poached egg.

Scatter with fresh coriander and a grinding of ground black pepper to serve.