In this curried cod recipe, Cornish cod is paired with a range of subcontinental flavours for an elegant take on a fish curry.
Mango relish provides a fantastic sweetness and lovely colour, while the cauliflower purée subtly spices the dish
For the cod:
• 4 cod fillets, skin removed, each weighing 140g
• 1/2 bunch of coriander, chopped
• 1 tbsp of mild curry powder
• 1 lemon
• 100g of butter
• vegetable oil
For the cauliflower purée:
• 500g of cauliflower
• 10g of garlic, diced
• 10g of ginger, diced
• 3g of cumin seeds
• 15g of curry powder
• 100g of butter
• 250g of milk
• 250g of double cream
• 50g of mango chutney, good quality from a jar
• juice of half a lemon
For the mango relish:
• 2 mangoes, flesh cut into 0.5cm dice – 1 stone reserved
• 100ml of white wine vinegar
• 100g of caster sugar
• 70ml of water
• 1/2 tsp black onion seeds
• 1/2 tsp white mustard seeds
• 2 red chillies, finely chopped
• 1 red onion, finely chopped
• 1 tbsp of coriander, chopped
• 4 purple cauliflower, raw
• 1 handful of cauliflower florets
• 1 handful of coriander cress
• vegetable oil
1 For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup – the liquid should be reduced by half (approximately).
2 Remove the mango stone and set aside.
3 Mix the mango with the chilli and red onion. Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature.
4 Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving).
5 For the purée, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes.
6 Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften.
7 Add the milk and simmer until the cauliflower is cooked. Add the cream and simmer until the cream is reduced and thickened.
8 Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve.
9 Preheat the oven to 180˚C/gas mark 4.
10 Season the cod fillets with salt. Place a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil.
11 Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes.
12 Meanwhile, place a pan over a medium-high heat and add a dash of vegetable oil. Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan.
13 Once ready, remove the cod from the oven and add curry powder and butter to the pan. Once the butter begins to foam, use a spoon to baste the fish for 2 minutes, then finish with lemon juice, coriander and a pinch of rock salt.
14 Leave in a warm place to rest for 1 minute
15 To finish, place the fillets of cod onto plates and dot the purée around the fish. Arrange the pan-fried cauliflower florets onto the fish and spoon on some mango relish. 16 Use a mandoline to shave some of the purple cauliflower and arrange the shavings onto each plate. Finish with some coriander cress and serve immediately.
Recipe courtesy of Tony Fleming, originally published on GreatBritishChefs.com