Join Red Seal Chef Anand Kelkar as we continue our cooking and baking series "Cooking with Catharine." Using recipes pulled directly from the recipe box of our founder, we'll show you how to recreate delicious savoury and sweet dishes. In this episode, Anand shows us how to make curry steamed cod, inspired by a recipe from Catharine's cookbook.
A blend of the original Cooking with Catharine series and the #BowValleyLocals Recipe Exchange, this collaboration connects old and new communities by putting a contemporary, multicultural spin on recipes from Catharine Whyte’s kitchen.
Here is the recipe!
INGREDIENTS
• Cod (fresh or frozen)
• Basmati rice
• 2 red peppers, chopped
• ½ red onion, chopped
• ½ white onion, chopped
• 1 green chili
• 8-10 cloves of garlic
• Chunk of ginger
• 1c shredded coconut, toasted
• 1c corn (fresh or frozen)
• 1c cherry tomatoes, halved
• ½c cilantro, finely chopped
• ½c red wine vinegar
• 1c sherry vinegar
• 2 tbsp Ghee
• 4 tbsp neutral oil
• Banana leaves (1 for each piece of fish)
• Salt, pepper, sugar, cumin seeds, and spice mix* to taste
*The spice mix is roughly equal parts turmeric, red chili powder, cumin powder, garam masala, tandoori masala, Kitchen King, and meat masala, with salt, pepper, and sugar to taste.
INSTRUCTIONS
1. Prep by copping the red peppers, onion halves, cilantro, and green chili, separating the onions in half again. Halve the cherry tomatoes. Wipe down the banana leaves with a damp cloth to remove any dirt.
2. Toast the shredded coconut until an even caramel brown, then set aside.
3. In a small pot, heat about 2 tbsp of a neutral oil and add the corn, half of each the red and white onions, and the cherry tomatoes. Cook until the onions start to turn clear, mixing frequently. Add the sherry vinegar and a pinch each of salt, pepper, sugar, and the spice mix and cook it all down. Set aside in a bowl.
4. In a small pot, heat about 2 tbsp of a neutral oil and add the chopped red peppers, the remaining onions, and about 2 tbps of the spice mix and combine, stirring regularly. Once the peppers have gone from a red to an orange colour, add the red wine vinegar and a pinch of sugar and cook down. When it reduces to a relish-like consistency, set it aside to cool for a few minutes. Once cool, blend it smooth with an emulsion blender or a magic bullet. Set aside.
5. To make the marinade for the fish, add a few tablespoons of the spice mix, the toasted coconut, all of the garlic cloves, the ginger, the green chili (with seeds), a pinch of salt, and enough water for lubrication to a blender and blend. Blend until it forms a paste.
6. Spread a small amount of the marinade on a banana leaf, place a piece of fish on it, and then pack the fish with more marinade on all sides. Use as much or as little as desired. Once satisfied, wrap the leaf around the fish and place it seam-side down on a baking sheet lined with parchment paper and set aside. Let the fish sit for a few minutes before putting it in the oven.
7. Set the oven to 350˚F and begin prepping the rice. Once the rice is cooking, place the fish in the oven and cook for 20-30 minutes (20 for fresh fish, 30 for frozen), checking it half way.
8. In a large pot add as much rice as desired and wash with lukewarm water until it runs clear. Using your index finger as a guide, add enough water to the pot to reach the first knuckle. Add a pinch of salt and cover. Bring to a boil and continue to cook until the water is gone, fluffing the rice with a fork every now and again.
9. Add 2 tbsp of Ghee to a large pot or wok and let it melt. Add in the desired amount of cumin seeds until they start to spit. Once the cumin seeds are spitting, add in the cooked rice, a pinch of salt, and the chopped cilantro and mix regularly, making sure to break up any clumps of rice.
10. When the fish is done cooking, remove them from the banana leaves and plate right away on top of some rice and corn relish, with a drizzle of the red pepper sauce on top.
This project is supported by:
+ Bow Valley Immigration Partnership: bvipartnership.com
+ Bow Valley Food Alliance: bvfa.ca
With thanks to Pixel Pumas Pro.
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