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Salted cod with tandoori aloo and mango masala sauce

02 March 2020

Salted cod with tandoori aloo and mango masala sauce

This dish celebrates the great ways that potatoes are used in asia, served with a fruity take on the classic masala curry sauce, these are accompaniments to a deliciously seasoned and firm piece of cod. This dish would be perfect for a gastro pub or restaurant.

Prep & Cook Time: 1.5 hours plus 2 hours prior to salt the cod for cod   Servings: 2


 Ingredients 

 

For the salt cod

  • 2 180g portions of cod loin
  • Salt

For the mango masala

  • Oil
  • 2 small onions
  • 2 cloves of garlic
  • 1 red chilli
  • 1 teaspoon fennel seeds
  • 30ml natural yoghurt
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 30g tomato paste
  • 60ml coconut milk
  • 1 mango, diced
  • Salt

For the tandoori aloo

  • 2 large maris piper potatoes
  • 2 tablespoons Plain Greek Yogurt
  • 2 tablespoons double cream
  • 1 heaping tablespoon gram flour
  • 2 cloves garlic - smashed and finely chopped
  • 20g of root ginger - grated
  • 2 green chillies - chopped
  • 1 tablespoon fenugreek leaves
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 2 tablespoons chopped coriander

 

Instructions

 

Cod

  1. Liberally salt cod on all sides 2 hours before you need to cook it, place in fridge.
  2. After 2 hours, rinse the salt off the cod and dry well with kitchen towel, the outer flesh of the cod will have dried out and firmed up, this means you will be able to get a nice caramelisation and it will also be seasoned perfectly.

Mango masala

  1. Place one onion, the garlic, red chilli and fennel seeds in a food processor and blend into a paste.
  2. Remove to a bowl mix in the greek yoghurt and set aside
  3. Dice the other onion and place into a medium-sized saucepan on low heat with a couple of tablespoons of oil.
  4. Add the cardamom and cinnamon stick and cook until fragrant.
  5. Add the coriander and garam masala and cook and stir for around 5 minutes until the spices have cooked out.
  6. Add the blended spice and greek yoghurt paste and cook for 5 minutes.
  7. Add the tomato paste and coconut milk and cook on a low heat for around 20-30 minutes until thickened. Once finished remove the cardamom and cinnamon sticks and blend a final time, place back into a saucepan.

Tandoori aloo

  1. Bring a medium-sized saucepan of salted water to the boil.
  2. Peel and dice the potatoes into 2cm dice.
  3. Place the potatoes in the boiling water and cook until they are just starting to soften, drain and let cool.
  4. Toast the cumin and coriander seeds until fragrant and place in a food processor with the rest of the ingredients and blend to a paste, pour over the potatoes and marinate for half an hour.
  5. Once marinated, place in a deep roasting tray with about half a centimetre of oil that has been preheated in an oven at 180 degrees and roast for approximately 30 mins until the tops are crispy, turn over the potatoes and repeat, once entirely crispy carefully remove the potatoes and drain on to kitchen roll and season.

To serve

  1. Preheat a medium-sized frying pan with a couple of tablespoons of oil and place the cod loins presentation side down in the pan. Fry until the flesh begins to become nice and golden and turn over and repeat.
  2. If it is a thin piece of cod it won’t take long to cook so the entire cooking can be done in the pan, however if it is a thick piece you may want to quickly roast in the pan in the oven, presentation side down to get it nice and golden.
  3. Heat up the curry sauce and spoon the desired amount onto the bottom of the bowl, place the potatoes on top and then the cod on top of that.
  4. Garnish with fresh baby spinach leaves and serve immediately.

 

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