Curried Cod over Rice

RECIPE

CURRIED COD OVER RICE

Source: Christine Unger

Cooking Time: about 3/4 hour

INGREDIENTS

 Fish:

• 400 – 500 kg of cod
• peanut oil
• 1/2 cup flour
• 2 Tablespoons corn starch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Sauce:

• 3 cloves garlic, minced
• 1/2 onion, chopped
• 1 inch ginger, peeled and minced (or grated)
• 1 medium zucchini, cubed
• 1 peach, fresh or (frozen slices – defrosted)
• 1 cup tomato puree (if it’s not home made, add a teaspoon of sugar)
• 2 Tablespoons curry powder
• 2 teaspoons garam massala
• 1 teaspoon. chili flakes
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1/4 c. coconut milk
• salt and pepper to taste

INSTRUCTIONS

Rice: cook about 1 cup of rice (whatever is your favourite type) I use a long grain rice, 1 cup with 1 1/4 cups of water with 1 teaspoon salt in my instant pot on the rice setting. I like to make this at least 15 minutes before I start making the cod as the rice tends to be at its best if it sits in the pot at “keep warm” for 15 to 25 minutes.

Cut the cod into 2 inch portions (approximately). Mix together flour, cornstarch salt and pepper. Dredge the cod in flour mixture. set aside and prepare the sauce.

Pour about a tablespoon of oil into a medium saucepan (one that has a lid) set to medium heat. Add garlic, ginger and onion. Fry until the onion becomes translucent. Add salt and spices and fry for a few seconds until the spices are fragrant and dark but not burned. add zucchini and fry til lightly browned, then add peaches. Stir together and fry a few more minutes before adding the tomato purée and coconut milk. Bring to a low simmer. If it reduces too much add a little water.

While the sauce simmering fry the fish. In a large wok, pour in enough oil to cover the bottom to about 1/8th of a inch. Heat on medium high until the oil sizzles when you touch it with a piece of the floured cod. Fry the cod in batches. Have a bowl lined with paper towel to place the fish on and absorb the oil once its done. Watch the fish as it fries, turn it over when the cod becomes opaque half-way up the side. Test the to see if it’s done using a knife blade prodded gently to the middle. if it pulls apart easily and is opaque to the middle, it’s ready. Try not to overcook or it will be rubbery.

To serve: Spoon the rice into individual dishes. Place a piece of cod on top and then spoon the sauce over top. If you cook the fish in the sauce the fish will become overcooked. You can garnish with coriander or parsley and a wedge of lime if you like.