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.
