Having always lived near the coast, I am a great lover of fish. Especially when fresh out of the ocean. It’s the one thing I could survive on, so I would definitely take a fishing rod to a desert island along with my shucking knife and a net!!
As I am in the UK at the moment, I make the most of fish from the local waters such as cod and sea bream. Both work well with different types of curry, be it Indian, Caribbean or African.
This particular dish is one that I saw on a TV cookery show and really wanted to make, but it was a heavy dish to start with and I wanted a lighter version. Also it contained a couple of ingredients that are hard to find unless you order online – which gets expensive with shipping and delays being able to cook .
So a few adjustments later and a little ingredient researching brought together a lighter but you will find still very tasty dish, as the mild but bold spices really are what make the flavor, rather than fat or exotic base ingredients.
I promise you, this easy especially if you have a hand blender.
I hope that you will give this recipe a whirl, as when I presented it to my husband, he was enthralled and couldn’t wait to have it again.
WINE NOTE: We stayed with the wine suggested by the expert on the show, which is Gewurztraminer, an aromatic wine that holds it own against most bold, buttery Indian flavors, with its own spicy flavors.
4 x 150g/ 5oz pieces cod loin, skinned and pin boned
60g /2¼oz coarse Himalayan salt
vegetable oil, for deep-frying
2 banana shallots , finely sliced
2 tbsp self-rising flour
2 tsp chive finely chopped
pinch Himalayan salt
For The curry Sauce;
50g/2oz low fat spread
1 tsp ground coriander
¾ tsp ground cumin
1 tsp turneric
¾ tsp garam masala
50g/2oz garlic paste
50g/2oz ginger paste
2 tbsp honey
1 tbsp miso paste
Preheat the oven to 200C/180C Fan/Gas 6
Grind the salt over the cod and leave to cure for 20 minutes. after 20 minutes, rinse the cod under cold water and pat dry with paper towel. Spray with cooking oil & place on a tray.
Toss the shallots in the flour. Heat a non-stick skillet on medium high heat and spray with the cooking oil. Saute the shallots until slightly blackened.
To make the curry sauce, heat the low fat spread in a skillet. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger pastes and cook for another couple of minutes.
Add the honey, miso and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.
Put the fish in the oven for 5-6 minutes, until it is cooked through (but not overcooked to dry)
Ladle the curry sauce into 4 bowls and place the cod on the sauce. Sprinkle the shallots onto the fish.
Serve with rice.