1 kg of cod fillet, without skin and bones
400 ml coconut milk canned
1 lemon, juice only
1 big onion or 2 small
4 cloves garlic
4 ripe tomatoes
1 red hot chili pepper
4 cm fresh ginger
1 small can of concentrated tomato puree
1 tablespoon hot Indian Curry
½ dl groundnut oil
1 cup fresh coriander
Season with salt, sugar and white pepper
Loose boiled rice served with the dish
Oriental cod with coconut milk and curry
Procedure without liability: This dish gets 10 points, so try it. Cod fillets should be with no skin and bones. The pieces should be approx. 5 cm wide and preferably from the head end.
After the fish has been cleaned and salted with 1 tablespoon salt put it in the refrigerator for at least 2 hours. Chop onion, garlic, chili peppers and ginger into small pieces. Saute these spices in peanut oil without that they take color. Add curry and tomato puree and stir for 1 minute. Add lemon juice and chopped ripe tomatoes and boil for 2 minutes. Add coconut milk and boil again for 2 minutes. Remember to shake the can of coconut milk well before opening. Season with salt, sugar and white pepper.
Cod fillets are taken from the refrigerator and rinse the excess salt in cold water. Place cod fillets in the sauce and let the dish simmer until fish pieces are tender. I let the fish take the after heat on the boiling plate for 10 minutes and it was absolutely perfect.
Use preferably a low pot of large diameter, then fish pieces do not lay on top of each other.
Serving: Take cod fillets gently out of the pot and put them in an appropriate large dish and pour sauce over.
Garnish: Freshly cut coriander sprinkled over.
Drink: Cool white wine. An Argentine Chardonnay is appropriate for the dish.
Hint: Cooked rice is the absolute accessory that you need for an oriental dish.