Thursday, 3 December 2009

Run Down - Jamaican Codfish Curry

This is a delicious curry, influenced by the Jamaican style of fish curry but using fresh fish instead of salt cod. Instead of garnishing with chopped cilantro, I made an Indian raita of sorts by chopping avocado and cilantro and mixing them with yogurt, salt and lime juice for a delicious tongue cooler to complement the curry.
The veggies are roasted root veggies; one large Yukon Gold potato, two large beets, and two sweet potatoes. I peeled and diced them about a half inch, sprinkled them with ground allspice and thyme, sea salt and fresh black pepper, and roasted them at 425F until tender and crispy.
The meal was served on basmati rice. Nutritious, delicious and beautifully fragrant.

Run Down - Jamaican Codfish Curry
The Best Recipes in the World
Mark Bittman
and from Recipezaar, here

1 1/2 - 2 lbs cod fish fillets (or red snapper, sea bass or other white-fleshed fish, in two pieces)
2 tablespoons corn oil (or any oil that's neutral)
3 garlic cloves, minced
1 large onion, chopped
1 Scotch bonnet chile (stemmed, seeded and minced...or to taste)
1 teaspoon black pepper
1 1/2-2 cups coconut milk
1 cup chopped tomato (with its juice) (I used a 15oz can of cherry tomatoes)
juice of 1 lime (or to taste, I used 1.5)
chopped fresh cilantro leaves for garnish

1. Lightly salt both sides of the fish. Put in the fridge for about an hour; at least 30 minutes and up to 24 hours.
2. Put oil in a deep skillet and heat over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
3. Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice. Garnish with cilantro leaves.