Clementine and cod curry

Ingredients

For the curry
2 tbsp vegetable oil
2 Sticky Honey and Orange Smoked Garlic cloves, crushed
1 small onion, chopped
2 green chillies, split lengthways
1 tbsp tomato purée
1 tsp turmeric
½ tsp chilli powder
½ tsp curry powder
3 clementines, peel only
400g/14oz cod fillet, cut into bite-size chunks
large handful fresh coriander leaves
fine sea salt
For the spinach
180g/6oz spinach, rinsed
2 cloves crushed Cold Smoked garlic

Method
For the curry, place a large lidded pan over a medium heat and add the oil. Add the Sticky Honey and Orange Smoked Garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water.

Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface.
Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down.
Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.

Put the spinach in a large pot with the Cold Smoked Garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic.
Serve the fish curry with the spinach on the side.


Acknowledgements

Based on a recipe by Nadiya Hussain


SMOKED GARLIC

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