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Antillaise curry cod, basmati rice flavoured with star anise

Mains, Fish, Seafood & Shellfish

Poached cod accompanied by a perfumed basmati rice and a beautiful spiced sauce.

L'idée déco

The choice of fish can vary, but I suggest you stick with a meaty white fleshed fish.

For the rice, feel free to perfume with other spices or not perfume at all.

Ingredients

Recipe for 4 persons

Cod

4 Unit(s)
Cod filet (150g)

Spice Sauce

2 Gr
Curcuma
2 Gr
Mustard seeds
4 Clove(s)
Garlic
15 Gr
Cumin seeds
4 Gr
Ground ginger
2 Unit(s)
Red hot chili
40 Ml
Lemon juice
80 Ml
Olive oil
1 Unit(s)
Onion
25 Gr
Tomato paste
3 Unit(s)
Tomato

Rice

250 Gr
Basmati rice
400 Ml
Warm water
1 Unit(s)
Star anise
3 Grape(s)
Cardamom
  • Salt and pepper
Antillaise curry cod, basmati rice flavoured with star anise

Preparation time: 45.00 min

  • Preparation

    Boil the tomatoes for 2 minutes then transfer to an ice bath, this makes it easier to peel them.

    Peel and degerm the garlic.

    Peel and dice the onion.

  • Garnishes

    Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes.  With a mortar and pestle, purée the mustard seeds, garlic, ginger powder, red peppers and add lemon juice to moisten the paste.

  • Cod

    In a wok, on medium heat with a thread of olive oil, add and sweat the onions for 3 minutes, without giving them color.  Next, add the spice blend and tomato paste and cook for 5 minutes.  Finally add the cubed tomatoes and cook until you reach a chunky purée.  Place the cod in the sauce, and then flip so as to have sauce on all sides then add water and bring to a boil.  Reduce heat, cover and cook for approximately 8 minutes.  Make sure to check for seasoning after cooking.

  • Badiane rice

    Rinse the rice. Cook the rice with 3 star anise, cardamon seeds and a bit of salt. Cover and let boil for 6 minutes, then let it infuse off the heat for another 10 minutes without removing the cover. Check the seasoning and adjust if necessary.

  • Plating

    With a ring mold, make nice circles of rice in the center of each plate. Place the cod on top of the rice and add a generous helping of the cooking sauce on top. Finalize the plating with some micro greens placed here and there.

The choice of fish can vary, but I suggest you stick with a meaty white fleshed fish.

For the rice, feel free to perfume with other spices or not perfume at all.

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