Monday, April 7, 2008

Tanzanian Salt Cod Curry

Makes 4 servings.


1 lb (450 g) boneless, skinless salt cod
Water for boiling + 1/2 cup
2 tbsp
peanut oil
1 onion, finely sliced
2 cloves garlic, minced
2 waxy potatoes (about 3/4 lb/350 g total), peeled, cut in 1/2-inch dice
2 small tomatoes (about 1/2 lb/225 g total), peeled, seeded, coarsely chopped
1 green bell pepper, coarsely chopped
1 tbsp ground coriander
2 tsp ground cardamom
1/2 tsp turmeric
1/4 tsp cayenne


Put cod in large pot. Cover generously with cold water. Cover and refrigerate. Soak at least 1 day or until just pleasantly salty, changing water several times.

Drain cod. Slice thicker sections in half. Cut cod into 1-inch pieces. Place in large pan and cover with water. Bring to boil on high heat. Immediately cover, remove from heat and let sit 5 minutes. Drain well.

In same pan, heat oil on medium. Add onion and garlic. Cook, stirring, until softened and golden, about 5 minutes. Add potatoes, tomatoes, green pepper, 1/2 cup water, coriander, cardamom, turmeric and cayenne. Cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes.

Stir in cod. Turn heat to medium-low. Simmer 5 minutes.

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