Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Tom BrownIngredients
For the cod
- 4 x 150g/ 5oz pieces cod loin, skinned and pin boned
- 60g /2¼oz coarse sea salt
- 1 tbsp sunflower oil
For the crispy shallots
- vegetable oil, for deep-frying
- 2 banana shallots, finely sliced
- 2 tbsp gluten-free self-raising flour
- 2 tsp chives, finely chopped
- pinch fine sea salt
For the curry sauce
- 50g/2oz clarified butter
- 1 tsp ground coriander
- 1 tsp curry powder
- ¾ tsp ground cumin
- 1 tsp turmeric
- ¾ tsp garam masala
- 50g/2oz garlic purée
- 50g/2oz ginger purée
- 2 tbsp honey
- 1 tbsp dashi powder
To serve
- serve with freshly cooked chips or rice
Method
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Cover the cod in the coarse sea salt and leave to cure for 20 minutes.
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Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C
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Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.
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To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes.
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Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.
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Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through.
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To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like.
