True Cod Pan Fried with Curried Potatoes and Cauliflower
1 pound fresh True Cod Fillet
1 Cauliflower cut into florets, blanched and refreshed
24oz Curry Sauce (see preparation below)
1 teaspoon Fresh Lemon juice
Kosher salt, to taste
6 Cherry Tomatoes, halved
Pinch Chili Powder
½ tsp Fresh Green Chili, chopped (optional)
½ tsp Ground Cumin
1 level teaspoon Garam Masala
1 tablespoon of Grape seed oil
2oz Garlic, peeled
2oz Fresh Ginger, peeled and roughly chopped
2¾ pt water
1 tin (8oz) whole peeled Tomatoes, blended until smooth in a liquidizer
1 teaspoon Turmeric powder
1 teaspoon Paprika
1 teaspoon tomato paste
1 teaspoon kosher salt
8 tablespoons of Grape seed oil
On low heat, place a saucepan with the oil and add the tomato paste, paprika, turmeric and salt. Cook the ingredients for about 10 minutes stirring occasionally. A whisk works well for this!
Next add the blended tomatoes and the blended onion, garlic and ginger. Bring to the boil then turn down to a simmer for 30 minutes. Skim off any froth that may rise to the surface.
Season Cod fillets evenly with salt. In a non-stick pan add a liberal amount of oil and heat until it begins to smoke. Place the cod fillets skin side down and cook for a minute or 2. Turn down the heat and continue to cook for another 2-3 minutes until the skin is crispy and the flesh has become bright white about 2/3's of the fillets. Turn Cod fillets over, remove from heat and allow to continue cooking in the the residual heat from the pan.
Meanwhile, heat the curry sauce in the pan, add chili powder and fresh chili (if using), Garam Masala, ground cumin, the potatoes and cauliflower and heat through. Finish sauce with lemon juice add the cherry tomatoes and correct seasoning with salt if necessary.
Place the curried potato and Cauliflower on the center of each plate, the cod skin side up on top, decorate with Fresh cilantro leaves.
Recipe created by Chef Rick Bartram