Pondicherry curried cod

The Rick Stein’s India TV series was first broadcast in about 2013 and we’ve loved rewatching the series on iPlayer during lockdown. Fish curries were a big feature throughout and it inspired me to dig out my recipe book to adapt and make this fantastic one with North Sea cod with a spicy coconut-based sauce. Asian grocery stores stock packs of frozen coconut and dark red, fairly mild Kashmiri chillies so I always have some to hand. The original recipe calls for some other more difficult to source items like fresh curry leaves so do add them if you can find them. Although less authentic than the one made in Pondicherry, it’s still totally delicious. 

Pondicherry Curried cod

Serves 2

Curry paste

  • 1 red onion, chopped
  • 1 ripe, fresh tomato, chopped
  • 100g frozen or freshly grated coconut 
  • 4 cloves of garlic, peeled
  • 6 dried Kashmiri chillis, stalks and seeds removed
  • 1 tsp ground black pepper
  • 1 1/2 tsps salt

Fish

  • 2 cod loins
  • 50ml veg oil
  •  tsp mustard seeds
  • 2 tsp turmeric
  • 150ml water
  • Handful of fresh coriander (optional – fresh curry leaves)
  • To serve: 100g basmati rice, rinsed and pre-soaked in cold water. Drain before cooking with a dash of oil, a pinch of salt and just enough water to cover. Cook using the absorption method i.e. bring the water to the boil, cover with a tight lid, remove from the heat and leave to sit undisturbed for 10 minutes for perfect fluffy rice. 

To make…

  • Preheat the oven to 200°C.
  • Put all the paste ingredients in a food processor and blitz to a thick paste. Add a splash of water if needed.
  • Heat the oil in a wok-style pan over a medium heat. Add the mustard seeds and stir for a minute or two until they begin to pop. Next, add the paste and the turmeric and fry for another couple of minutes. Add the water, half the coriander (curry leaves if you have them) and stir. Set aside. 
  • Lightly grease a gratin dish and lay the cod loins skin side up. Pour the sauce over the fish and bake in the oven for 15 minutes until the fish is cooked through. It should still be slightly firm and translucent. Scatter with the remaining fresh coriander before serving on warmed plates with basmati rice. 

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Seafood and tagged , , , , , , . Bookmark the permalink.

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