Cod in coconut curry with sweet potato
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- 6-8oz piece of cod or your favorite white fish
- 2 tablespoons Madras curry powder
- Canola Oil
- Kosher Salt
- One scallion chopped
- Two gloves of garlic chopped
- One knob of fresh ginger chopped
- ¼ cup golden raisons
- Juice of one lime
- ½ cup chicken stock
- 1 cup coconut milk
- One sweet potato peeled, cut into cubes and roasted with kosher salt and canola oil @ 450 degrees until tender and a little color on them.
Start by roasting the sweet potatoes at 450 degrees until just getting caramelized and set aside.
Now in a hot pan add the canola oil, shallots, ginger, garlic, curry powder, salt and begin to sweat these ingredients. Once they are soft and starting to get a little light color on them add the chicken stock bring to a simmer now add the coconut milk and juice of one lime. Bring to a simmer again and let cook for about 20 min.
Now take a sieve or a fine mesh strainer and pour this through it into a new pan.
Now it’s time to add the fish, bring to a simmer again and add your fish if more than one piece make sure not to crowd them in the pan. Now add the golden raisins and cook on the one side for about ten min then turn over to finish making sure to baste the fish with the sauce as its cooking for another 5-7 min or so.
Now to plate take the fish out and put it in the center of a plate, pour the sauce around so it just covering the bottom of the plate. Add the warm sweet potatoes around the fish and finish with some chervil or a fresh herb of your choice.
You can serve this with some basmati rice and nann bread.
Step by step in photos here >>