Pan-Fried Pacific Cod, Curried Fingerling Potatoes and Cauliflower

Serves 4

Ingredients:

For the curry sauce (makes about 3 cups / 700 ml, enough for 4)
• 1 lb (450 g) yellow onions, peeled and roughly chopped
• 8 garlic cloves (about 1 oz / 28 g), peeled
• 1 oz (28 g) fresh ginger, a 2-inch (5 cm) piece, peeled and roughly chopped
• 2¾ cups (650 ml) water
• ½ cup (120 ml) canned whole peeled tomatoes, blended smooth
• ¼ cup (60 ml) grapeseed oil
• ½ tsp tomato paste
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp kosher salt

For the dish
• 4 Pacific cod fillets, 5 to 6 oz (140 to 170 g) each, skin on, scaled and pin-boned
• 1 tbsp grapeseed oil
• Kosher salt
• 1½ lb (680 g) fingerling potatoes
• 1 small cauliflower, cut into florets
• All of the curry sauce, about 3 cups (700 ml)
• ½ tsp ground cumin
• 1 level tsp garam masala
• Pinch of chili powder
• ½ tsp chopped fresh green chili (optional)
• 6 cherry tomatoes, halved
• 1 tsp fresh lemon juice
• Cilantro leaves, to finish

Method
1. Make the curry sauce. Simmer the onions, garlic, ginger and water, covered, for 40 minutes,
then blend until very smooth. In a clean pan over low heat, cook the oil with the tomato paste,
turmeric, paprika and salt for 10 minutes, whisking now and then. Add the blended tomatoes
and the onion mixture, bring to a boil and simmer for 30 minutes, skimming off any froth. You
should have about 3 cups (700 ml); if it is thicker than heavy cream, loosen it with a splash of
water. It can be made up to 4 days ahead and refrigerated, and it doubles and freezes well.

2. Prepare the vegetables. Boil the potatoes in salted water until just tender. Peel them while still
warm and cut into natural rounds. Blanch the cauliflower florets in boiling salted water for 2
minutes, then refresh in iced water.

3. Cook the cod. Pat the skin completely dry and season the fillets evenly with salt. Heat the oil in a
heavy carbon-steel or cast-iron pan until it just begins to smoke. Lay the fillets in skin side down
and cook for 1 to 2 minutes, then lower the heat and cook for 2 to 3 minutes more, until the skin
is crisp and the flesh has turned bright white two-thirds of the way up. Turn the fillets over, take
the pan off the heat and let them finish in its warmth.

4. Finish the sauce. Meanwhile, heat the curry sauce with the cumin, garam masala, chili powder
and fresh chili, if using. Add the potatoes and cauliflower and heat through. Stir in the cherry
tomatoes and lemon juice and adjust the salt.

5. Plate. Spoon the curried potatoes and cauliflower into the center of each plate, set the cod on
top skin side up and finish with cilantro leaves.

Cook's note: do not heat a nonstick pan until it smokes; high heat damages the coating. A well-seasoned
steel or iron pan gives a crisper skin anyway.

Recipe created by Chef Rick Bartram