Indian-Inspired Broiled Cod

This recipe looks really, really long, but it's a trick. It's actually very easy to make.

Curry:

¼ teaspoon grains of paradise or black peppercorns
3 cardamom pods
¼ teaspoon celery seed
1 allspice berry
1 teaspoon paprika
½ teaspoon dried bergamot or orange peel
½ teaspoon ground fenugreek seeds
½ teaspoon dried marjoram
½ nutmeg pod, freshly grated

Heat a nonstick pan to medium-low heat. When heated, add grains of paradise, cardamom, celery seed, allspice, paprika, bergamot, fenugreek, marjoram and nutmeg. Toast in the pan, stirring periodically, until fragrant and fenugreek turns a darker, brownish-yellow (about 10 minutes). Transfer to spice grinder or mortar and pestle and finely grind.

Fish:

2 tablespoons vegetable oil*
½ pound black cod

Preheat oven to broil setting. Line a baking sheet with aluminum foil. Drizzle with 1 tablespoon of oil. Season cod with spice mixture (use all of it) and transfer to baking sheet. Drizzle remaining oil on cod and broil for 10 minutes. Turn off the oven and allow fish to remain in closed oven for another 15 minutes. Top with cucumber yogurt sauce.

Cucumber Yogurt Sauce:

¼ teaspoon fresh dill
3 tablespoons minced cucumber
1 teaspoon stone ground mustard (recommend: Plochman’s)
6 ounces plain yogurt
Salt and pepper to taste

Whisk together.

Serves 2.

*The first time I made this, I used tea oil. Tea oil is delicious, but extremely costly, so I no longer use it. Just use vegetable oil or whatever you have.

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