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Baked cod on potato curry <

Baked cod on potato curry

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Boil potatoes until just about soft and drain.

Begin the curry by dry roasting the crushed spices (spices 1) in a frying pan for about a minute. Add the onion to the pan with a little oil, add the garlic and the rest of the spices (spices 2). Fry until the onion begins to brown and soften. Add the tinned tomatoes and a little water if too thick. Simmer gently on a low heat. Add the boiled potatoes.

Transfer the curry to a casserole dish and place the four cod fillets on top of the curry. Season to taste. Add the casserole lid and place in a low oven (160C) for around 20 minutes, or until cod is cooked through (depends on the thickness of the cod).

When the cod is ready, poach your eggs. Top the mixture with the poached egg and sprinkle with freshly chopped parsley.
Spices 1: For dry roasting
2 level tsp corriander seeds, crushed
1 teaspoon of cumin seeds, crushed
2 cardamon pods, crushed

Spices 2:
1 tsp of ground tumeric
2 tsp curry powder

Rest of ingredients:
2 cloves of garlic, crushed
1 large onion, chopped finely
4 large potatoes, diced
2 tins of chopped tomatoes
4 cod fillets
4 free range eggs
Splash of oil
Handful of fresh parsley
Recommended Wine:
Rosé : Pinot Grigio Rosé