Cod curry with tomatoes
Comment: Before cooking the cod, let it soak in salt water (20 g / l) for 15 minutes, cut into large pieces. Then take it out and dry it with household paper. For the liquid part of the sauce, there are several options. First coconut milk. If the latter is not available, 3 dl of fish stock or 3 dl of vegetable broth. The curry is sweet enough not to crush the taste of the fish. The spicy side is brought by the ginger.
600 g cod fillets
1 clove of garlic
1 can of peeled and crushed tomatoes (400g) or 5 fresh tomatoes peeled, seeded
1 lemon juice
some fresh ginger gratings
1 tablespoon of curry not too strong
3 dl liquid (see text)
S + P
Sauté chopped shallot in a little EVOO and a pinch of salt, then add the finely chopped garlic.
Add tomatoes, cut into small cubes and let melt for a few minutes covered.
Add the ginger, the curry, the lemon juice and the chosen liquid. S + P.
Cook for a few minutes. Correct the seasoning, then add the pieces of cod and cook covered over medium heat, turning them once for a total of 8 to 10 minutes (inside temperature 50C - 120F).