COD CURRY
Cod with curry? This idea hit me once when I was supposed to make an ordinary chicken curry. Since cod is a fish that tolerates more spices than other fish, why not try make a curry of it?
4 servings:
2 big fillets of cod, cut into smaller pieces
salt, pepper
2 tbsp olive oil
2 shallots, roughly chopped
juice of 1 lime
2 star anise
500 mL/1 pint coconut milk
1 tsp sugar
4 tbsp oyster sauce
300 g/10 oz green beans, precooked
coriander leaves to garnish
Curry paste:
4 garlic cloves
2 chili peppers, sliced
5 cm/2 in root ginger, peeled and chopped
3 lemon grass stalks, chopped
3 shallots, chopped
3 tbsp olive oil
Make the curry paste first by mixing all the ingredients in a blender into a paste. Add some more oil if the paste is too thick. Now, heat the paste in a moderately hot pan together with shallots and anise. The mixture should become fairly fragrant within 5 minutes. Then add the cod pieces along with lime juice, coconut milk, sugar, and oyster sauce. Let it all cook until the cod is tender, about 3 minutes in a hot sauce. Then, throw in the green beans to heat them up and serve the curry with rice, garnished with coriander. The rice can be cooked in coconut milk if you want to have some more flavor in it.