- 800 gr of cod
- 1 onion
- 2 cloves of garlic
- 5 spring onions
- freshly grated ginger as much as you like
- 100 ml of chicken stock
- 1 lemon
- 1 lime
- 400 ml of coconut milk
- 1 apple
- 1/2 banana
- 1 carrot
- 1 tblsp of curry powder (or self-made curry paste, good luck!)
- 1 tblsp of fish sauce (or more)
- Curcuma, cardamom, salt, brown sugar
- 3 tblsps sunflower oil
- chopped red chili to your liking (if you don’t have to feed children)
Cut cod into 4 pieces, sprinkle with lemon juice, salt and refrigerate.
Heat oil in a casserole, slice onions, add to the casserole and cook over low heat for at least 10 minutes without browning. Crush garlic and give into the pot, add ginger, stir, then add chopped white parts of the spring onions and the carrots cut Julienne (in fine strips, that is). Stir and cover with oil, then add chicken stock, pursue cooking over medium heat.
Grate the rind off the lemon and the lime and put aside. Cut the fruit in half and squeeze to get the juice. Once the chicken stock is reduced to zero, add lemon juice and a good pinch of brown sugar.
Cut the apple and the banana into small pieces. Pre-heat oven to 100°C (212°F).
Once the lemon juice is gone, pour in the coconut milk, reduce heat. Add apple and banana pieces, stir. Add curry powder, fish sauce, some Curcuma, some cardamom, no salt yet. Cover. Let cook over low heat for 10 minutes (now is the time to start preparing the rice, if you want some. Just add a teaspoon of Curcuma to colour it, it’s nice!).
Get the cod out of the fridge and bed it on the already mouth-watering, curry coloured mixture in the casserole. Cover. Depending on the size of the fish pieces, let cook for 2-4 minutes, then turn them (delicately! you want them in one piece!), cover and wait for another 2-4 minutes.
Take out the fish pieces (again: delicately, they’re VERY fragile now!), put on a heat-resisting plate and into the pre-heated oven.
Reduce the mix in the pot over low heat for another 5-10 minutes. Add the chopped green parts of the spring onions, the chili (optional), and the lemon and lime rind. Check the seasoning. Maybe you need more salt, more cardamom, more You-only-know.
Bravo! That’s it! Pour the curry over the fish cuts. Serve with the rice. Have fun.
(This dish goes well with any white wine but with a light red wine, too. A Beaujolais could be nice or a red Sancerre if you find any. Tonight, I drank a rich Bordeaux with it – and it worked pretty well, too, actually.