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Rick Stein - Cod Curry

Cod Curry




Extracted from Rick Stein’s India by Rick Stein (Ebury Press,
£25)

 


 



Serves 4 - 6

For the paste

1 small onion, chopped

1 small tomato, chopped

80g fresh or frozen coconut, grated or chopped

30g/6 cloves of garlic

9 dried Kashmiri chillies, stalks snipped off

1 tbsp. black peppercorns

1 ½ tsp. salt

 

For the fish

50ml vegetable oil

1 tsp. black mustard seeds

1 tsp. urid dal (husked)

2 tsp. turmeric

150ml water

600g cod fillet (or Pollock, haddock, hake)

Handful of fresh curry leaves

Handful of fresh coriander leaves

 

Serve with Basmati rice and Chapatis

 

Method

Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed.

 

Heat the oil in a heavy based saucepan or karahi over a medium heat. Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2 to 3 minutes until fragrant. Add the water, bring to the boil then add the cod. Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat. Avoid using a utensil to stir the fish as it is delicate and will break up).

Finally, add the curry leaves and coriander to the pan and serve.

 

 



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