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.
IngredientsRecipe for 4 persons
- Salt and pepper
Preparation time: 45 min
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.
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.
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.
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.