Wells Crab House | www.wellscrabhouse.co.uk
Scott Dougal of Wells Crab House presents this tasty curry – a great alternative to traditional festive fare
2tbsp of rapeseed oil
1 large white onion, finely chopped
1 fennel bulb, finely chopped
2 sticks of celery, finely chopped
4 garlic cloves, crushed and finely chopped
2tbsp of grated fresh ginger
2tbsp of ground green cardamom
2 cinnamon sticks
2 tsp of turmeric
1tsp of salt
1tsp of ground white pepper
2tsp of coriander seed
2tsp of cumin seed
4 red chillies, deseeded and finely chopped
400g tin of chopped tomatoes
2tbsp of mango chutney
2tsp of vegetable stock powder
Juice and zest of 4 limes
6 fresh lime leaves
400ml of water
2tbsp of sugar
Preheat the oven to 180°C
Place the cloves, cinnamon and all seeds on a baking tray. Place in the oven and roast for 8 minutes. Allow to cool, then crush to a powder with a pestle and mortar, or grind in a coffee grinder. Set to one side.
Heat the oil in a large saucepan. Add the onion, fennel, garlic, ginger and celery. Fry gently until soft and translucent. Add the ground spices, pepper and chilli. Stir together and fry gently for a few minutes.
Add the chopped tomatoes, mango chutney, stock powder, water, salt and sugar, lime zest, juice and leaves. Stir well, cover pan and simmer on a low heat for 30 minutes, stirring occasionally.
While the curry is cooking, remove the skin from the cod, if it has any. Cut into bite size pieces. Once the 30 minutes is up, add to the curry, stir to coat and replace the lid. Simmer for 10 minutes until the cod is cooked through and starting to flake.
Serve it with black rice mixed with coriander, a naan bread and some button mushrooms poached in garlic butter.