Contrary to what some people think, currying protein doesn’t necessarily mean you are losing the flavour of the meat or flesh. This beautiful dish of pan seared fish is made with the same New Zealand Blue Cod as in a recent post featuring a fish curry. While the curry obviously adds it’s own flavours, the fish itself when cooked properly, seals and remains flaky white and moist inside and retains its distinctive and desirable flavour. Pan fried like this in a little good oil like Avocado or even better coconut oil is my favourite way to cook most fish and here I have served it with what I grew up with as “babies veges” cooked mashed mixed veges. I just use what ever veg I have on hand. This is 60/40 pumpkin/potato w/ peas, zucchini, carrot, mushroom and cabbage.
Had a hankering for a really hot curry so I made up a Vindaloo Paste. Normally I tend to make a beef or pork vindaloo but I had some New Zealand Blue Cod in the freezer so I went with a fiery fish curry. It was damn fine! Hot enough to make your lips tingle and have a sheen of sweat on your forehead…excellent! I added some vege in the form of carrot snowpeas and zucchini, oh and a little red onion. I also made a cucumber, apple and mango relish riata that was a nice cooling influence throughout the firestorm.