Curry Kerala cod back fillet with rice and vegetables
Kerala, South India, the spices reservoir of the planet, has inspired this magnificent recipe. The association of Indian spices, perfectly cooked translucent cod back filet, rice and vegetables will make you travel.
Chef's choice
Ingredients
Portions:
4
100 g
Basmati rice
150 g
cod loin royal MSC FAO 27
100 ml
coconut milk
1 tbsp
tomato paste
2 pcs
shallots, finely chopped
50 g
mushrooms, sliced
50 g
sugar snap peas
0.5 pcs
onion, sliced
0.5 pcs
carrot orange, julienned
0.5 pcs
carrot yellow, julienned
1 tbsp
sunflower oil
fresh coriander, for garnish
1 pcs
chilli, sliced
5 pcs
curry leaves
0.5 tsp
fenugreek seeds
0.5 tsp
cumin
0.5 tsp
black peppercorns
1 clove
garlic, minced
0.25 tsp
turmeric
0.5 tsp
black mustard seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook the basmati rice according to package instructions and set aside.
- In a pan, heat sunflower oil over medium heat. Add cumin, black mustard seeds, fenugreek seeds, curry leaves, and sauté until aromatic.
- Add chopped onions, shallots, and garlic to the pan. Cook until onions are translucent.
- Stir in tomato paste, turmeric, black peppercorns, and coconut milk. Simmer for 5 minutes.
- Add cod fillet and vegetables (mushrooms, sugar snap peas, carrot orange, carrot yellow) to the pan. Cook until the fish is translucent and vegetables are tender.
- Garnish with fresh coriander and sliced chilli before serving with the cooked rice.
For an authentic flavor, use freshly ground spices instead of pre-ground ones.