Curried cod with geel rys

  • For the stock
  • 15g butter
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 red onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 3 tbsp curry powder
  • 2 tbsp ground turmeric
  • 2 bay leaves
  • 950ml chicken stock
  • 5 sprigs thyme
  • For the fish
  • 2 tbsp rapeseed or rice bran oil
  • 1.3kg cod fillet (from the thickest part of the fillet), cut into 140g pieces
  • For the rice
  • 300g basmati rice
  • 35g sultanas
For the stock:
1) In a medium sized saucepan, melt the butter over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are softened; a little browning is okay.

2) Add the curry powder, turmeric and bay leaves and stir until the vegetables look like they are coated in a paste of spices. Add the stock and thyme and bring to a boil. Reduce the heat, and simmer for 1 hour.

For the fish:
1) In a large frying pan, heat the oil over medium-high heat. Sear the cod pieces until one side is crispy.

2) Pour 500ml of the flavoured stock into the pan, reduce the heat, and simmer until the fish is completely cooked.

For the rice:
1) Pour the remaining flavoured stock in a measuring jug and add enough water to bring it up to 750ml. Pour the liquid into a saucepan and add the rice and sultanas. Bring to the boil, cover and reduce the heat to a simmer. Continue to cook for 20 minutes.

To serve:
1) Make a bed of rice in a soup plate, place a piece of fish on top, and spoon in some of the stock.

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