Let’s get a few things straight before we go any further. Firstly, there isn’t a photo of this dish as it was served today, and with good reason.
As with so many curries, this dish is as hard to photograph well as a Sasquatch – the results tend to be blurry, out of focus, and hardly convincing. To be perfectly honest, it would have taken the skills of a far better photographer than I, armed with far superior kit than I actually own to capture the essence of this dish.
Secondly, as I have already stated on more than one occasion, my curries tend to stray somewhat from
what could be described as a traditional approach. If those curries could make a more conservative connoisseur of Indian cuisine tut in disapproval, then this one would have him muttering oaths through clenched teeth, before making covert inquiries with local gangsters about the current going rates for assassinations.
In short, this curry breaks almost every rule in the book, as well as a few others people might have been previously unaware of. It sacrifices an elaborate list of ingredients for a mere 5, and replaces any notion of advanced or complex techniques with “stir” and “heat”.
Take heart, though, mes braves, it may be an edible heresy, but it’s also a bloody tasty one.
Hot and Sweet Cod Curry
- about 400g cod fillet, cut into bite sized pieces
- a 440 ml tin coconut milk
- about 3 tbsp curry powder – as hot as you like it – here I use a Madras
- about 3 heaped tsp good, hot, chilli powder
- 2 ripe bananas
- Empty the coconut milk into a mixing bowl.
- Add the bananas to the coconut milk, and mash them thoroughly with a fork.
- Gradually stir in the dry spices, until you have a smooth sauce.
- Heat the sauce over a low heat, and simmer gently for about 10 minutes or so. Add a splash of hot water from time to time if the sauce threatens to become too thick.
- Add the cod, and continue to simmer gently until the cod is done, i.e. when it is white in colour and easily breaks into flakes.
- Serve with cauliflower rice, enjoying twice as much as you otherwise would, safe in the knowledge that you are sending many purists wild with fury.
As you can see, this curry is designed to be thrown together at short notice with a base of store cupboard staples that you will probably already have in. The sauce itself is incredibly versatile, but is probably best suited to fish, shellfish, poultry and vegetable curries, rather than red meat ones.