Written by Lydia in Gluten Free

I am a massive fan of Nadiya Hussain who won The Great British Bake Off in 2015. Since then she has gone on to even greater things and I think was absolutely made to be on the telly.  Last year she presented a fantastic and rather touching programme called the Chronicles of Nadiya where she went to Bangladesh to explore her foodie roots. One of the recipes she cooked on the programme and which I really fancied making was her cod and clementine curry as it sounded so unusual and delicious. So I was then thrilled that I received her cookbook ‘Nadiya’s Kitchen’ for Christmas and straight away it was the first thing that I made out of it. It’s a very zesty and different to any other curry I have ever had before. Let me know what you think, her recipe is below 🙂

Ingredients

Serves 2

5 tablespoons olive oil
2 cloves of garlic, crushed
½ onion, diced
1 tablespoon tomato purée
1 teaspoon fine sea salt
200ml water
½ teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cumin
2 clementines, peel only, sliced
Juice of 1 clementine
300g cod fillets
A large handful of coriander, finely chopped
Cooked Basmati rice to serve

Method

  1. Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion. Turn the heat down and cook gently until the onions are soft.
  2. Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.
  3. Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes. Keep adding small amounts of water if it starts to catch on the bottom.
  4. Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.
  5. Use a potato masher to mash all the peel – breaking it up will intensify the flavour.
  6. Add the fish, cover and cook for 10 minutes over a low heat.
  7. Squeeze in the clementine juice. Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander. Serve with basmati rice.

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