Ingredients:
- 4 large cod portions (150g each)
- 10 baby Round White Potatoes
- 2 Medium Onions
- 3″ Piece of Ginger Peeled
- 4 Cloves of Garlic
- 5 Dry Red Chillies (Optional)
- 4 Tablespoons chopped Almonds
- 3 Cloves
- 4 Green Cardamoms
- 1″ Stick of Cinnamon
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon of Turmeric
- 50g of Tomato Puree
- 100g Light Coconut Milk
- 1 Tablespoon Garam Masala
- 1 Tablespoons of Oil
- Chopped Coriander leaves for Garnish
- Salt
Preparation:
- Peel the potatoes and soak them in cold water.
- Grind Ginger, Garlic & Dry Red Peppers to a paste. Cut the Onions in half and slice thinly in half-moons. Drain the potatoes, & sprinkle them with 1 teaspoon of turmeric.
- Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for healthy option). Set aside.
- Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.
- Add the ginger garlic chilli paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt. Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.
- In the meantime place a small amount of oil in a pan, sear the cod skin side down and cook for 4 mins, and then flip the cod switch off the gas.
- Back to the potato gravy, add the Coconut Milk, Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender.
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