30 mins to 1 hour
30 mins to 1 hour
By Tom Brown
For the cod
- 4 x 150g/ 5oz pieces cod loin, skinned and pin boned
- 60g /2¼oz coarse sea salt
- 1 tbsp sunflower oil
For the crispy shallots
- vegetable oil, for deep-frying
- 2 banana shallots, finely sliced
- 2 tbsp gluten-free self-raising flour
- 2 tsp chives, finely chopped
- pinch fine sea salt
For the curry sauce
- 50g/2oz clarified butter
- 1 tsp ground coriander
- 1 tsp curry powder
- ¾ tsp ground cumin
- 1 tsp turmeric
- ¾ tsp garam masala
- 50g/2oz garlic purée
- 50g/2oz ginger purée
- 2 tbsp honey
- 1 tbsp dashi powder
- serve with freshly cooked chips or rice
Cover the cod in the coarse sea salt and leave to cure for 20 minutes.
Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C
Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.
To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes.
Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.
Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through.
To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like.