Wednesday, October 17, 2012

Cod in a Coconut Curry Sauce with Puya Chilies

When I saw the Marx Foods Dried Puya Chilies, I knew immediately that I wanted to try them here. I usually use chopped jalapenos, or just plain old red pepper flakes in this dish. Well, now I'm spoiled. The puya chilies added a lovely bit of heat, but it was mellow and smooth. Loved it!

Cod in a Coconut Curry Sauce with Puya Chilies
by Allison Donel
adapted from Cod in Spicy Coconut Sauce from The Best Ever Indian

2 Tablespoons oil
1 large onion - diced
2-3 cloves garlic – minced
Salt and pepper
2 teaspoons mustard seeds
1 teaspoon ground ginger
1 ½ teaspoons curry powder
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons fish sauce
1 teaspoon sugar
1 15 ounce can coconut milk
1 15 ounce can petite diced tomatoes
3 dried Marx Foods Dried Puya Chilies – split lengthwise with a knife
4 pieces of cod
A few sprigs of cilantro - chopped

1. Heat the oil in a deep sauté pan.
2. Add the onions and garlic. Season with salt and pepper and saute until the onions are soft.
3. Add the rest of the ingredients except the cod. Stir to combine. Simmer for 20 minutes or until your 7 week old baby has stopped crying, been fed, diapered, pajama-ed, stopped crying again, re-diapered, and put to sleep. This could be awhile.
4. Add the cod. Simmer until the cod is no longer pink or until above mentioned baby stops crying again, and is put back to sleep. Again, this could be awhile.
5. Sprinkle with cilantro and serve over saffron rice.

Saffron Rice:
2 Tablespoons oil
½ an onion – minced
1 clove garlic – minced
4 whole cloves
6 whole peppercorns
1 teaspoon cardamom
1 cup rice
2 cups stock
pinch of Marx Foods Sargol Saffron Threads

1. Heat the oil in a saucepan.
2. Add the onions, garlic, cloves, peppercorns, and coriander. Saute until the onions are soft.
3. Add the rice and stir to coat with the oil.
4. Add the stock and saffron. Cover and bring to boil.
5. Reduce the heat to simmer. Simmer for 25 minutes.

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