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Green Masala Carisma Cod Coconut Chutney with Turmeric Rice Crackers

Number of Portions
green-masala-cod

Ingredients:

- 4x160 grams Carisma Cod Supremes, lightly salted
- 200 ml green masala
- 12 Turmeric Rice Crackers
- 10 grams Coriander Cress
- For the Green Masala
- 100 grams Fresh coriander
- 10 grams Corander seed, roasted and ground
- 3 green chillies, deseeded and chopped
- 50 ml coconut vinegar
- 25 grams palm sugar
- 200 ml coconut milk
- 15 grams ginger paste
- 15 grams garlic paste
- oil
- Seasoning
- For the Coconut Chutney
- 100 grams Grated Fresh Coconut
- 2 green chillies, grated
- Shallots, finely chopped
- Ginger, grated
- Seasoning
- For the Turmeric Rice Crackers
- 200 grams Tilda Basmati Rice
- 1 tsp Turmeric
- 400 ml Water
- salt

Method:

Fry the ginger and garlic in a deep pan, add the coriander seed and chillies and cook briefly, add the coconut vinegar and palm sugar and cook for a few minutes.

Add the coconut milk and bring to the boil and simmer for 5 minutes

Pour into a blender and add the coriander leaves, liquidise, pour into a clean bowl and season.

For the Coconut Chutney

Combine all the above ingredients, taste and correct seasoning

For the Turmeric Rice Crackers

Combine all ingredients and boil into a thick mush, liquidise, spread on a silpat and dehydrate at 65 C till dry and crisp

Break into long shards and deep fry at 190c to form bright yellow puffs

Place the lightly salted cod into a non reactive dish, pour over the cold masal and allow to marinade for 4 hours

Scrape off the marinade and place the fish onto a silpat, reboil the masal and reduce, this will form the basting liquor.

Grill the fish on high, baste occasionally till cooked, 12-15 minutes. Rest.

In 4 bowl plates, place a small amount of the coconut chutney. On top of this, place a cod supreme. Sauce over with the remaining masala.

Decorate with the rice puffs and coriander cress.