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Author Topic: Malabar Cod  (Read 362 times)

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Offline chewytikka

  • Ive Had Way too Much Curry
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  • Posts: 1779
Malabar Cod
« on: October 17, 2018, 03:16 PM »
Malabar Cod
Working on a Fish dish last night, choice Cod fillet
pan fried in Lurpak, garlic and curry leaves.
Served on a Malabar curry sauce with Basmati rice.

Oolala, Chefs Special LOL  ;D ;D £££





Yum Yum  :P
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online livo

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Re: Malabar Cod
« Reply #1 on: October 17, 2018, 09:39 PM »
That looks delicious. How do you think it would go with poached smoked cod?
Whiskey is the answer, but what was the question?


Offline ziggycat

  • Chef
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  • Posts: 61
Re: Malabar Cod
« Reply #2 on: October 18, 2018, 02:38 PM »
Nice looking dish,  your food always look top notch CT.. 

Offline chewytikka

  • Ive Had Way too Much Curry
  • **********
  • Posts: 1779
Re: Malabar Cod
« Reply #3 on: October 18, 2018, 09:57 PM »
Thanks for the good comment Ziggy :D

Not sure about smoked fish Livo. Its another Scottish thing!
and the wrong flavour profile for this Coconut based dish.
I remember when I was a little kid, Dad loved his Craster Kippers
and I would vacate the premises as soon as, to avoid the smell  ;D ;D

Regarding poached fish, fine as long as it holds together, when plating.

In this dish, the Cod is cooked separately and the sauce is then added to the plate.
So it would be the same whichever way you cooked the choice of fish,
i.e, Poached, Steamed, Parcel Baked etc.

I find lightly pan fried, helps keep the fillet together, without overcooking.
 
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Bing

  • Trainee Chef
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  • Posts: 27
Re: Malabar Cod
« Reply #4 on: October 22, 2018, 12:29 PM »
Like Salmon a lot, looking delicious.


 


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