Once again inspired by India, our recipe of the week is a fish curry colored black with squid ink. Enjoy!
Black curry cod loin fillets with squid ink rice
For four people
4 cod loin fillet slices of about 200g each
3 packets of squid ink (available in Italian food stores)
6 tbsp black curry
1 cup coconut milk
4 cups Basmati rice
4 gray shallots, finely chopped
1 1/2 liters court bouillon (or if not, prick a peeled onion with a clove and add it to a pot with a branch of thyme, a bay leaf, a few stalks of parsley, the juice of half a lemon, a pinch of sea salt and four black peppercorns. Pour in the same amount of water and boil)
Neutral vegetable oil
1 small bunch of fresh dill, to garnish
4 naan breads (available in Indian food stores)
Place the cod fillet slices in a medium-sized bowl and coat them well with coconut milk.
Leave them to marinate.
Heat the court bouillon in a medium pot.
Heat a few tablespoons of oil in a large pot and sauté the shallots until lightly browned.
Add the rice and stir over medium heat.
Pour half of the bouillon into the rice mixture gradually, adding a little more each time the liquid is absorbed as you would for a risotto. Pour the second half of the bouillon in all at once. Turn the heat down to low and cook for approximately fifteen minutes, stirring occasionally. The rice should become creamy. Check the seasoning. Cover and maintain at room temperature.
Drain the cod fillet slices, reserving the coconut milk.
Put the cod fillet slices into a steam cooker or steamer basket and steam at medium heat for eight to ten minutes. To make sure the fillets are done, pierce the center of one with a toothpick: it should be tender.
Keep the cod fillet slices warm.
Warm two of the squid ink packets in a water bath and incorporate their contents into the rice.
Add the contents of the third packet to the coconut milk and heat the mixture over low heat, stirring regularly.
Reheat the rice separately over low heat, stirring regularly.
Coat the cod fillet slices with black curry.
To serve, arrange the rice and cod fillet slices on each plate and garnish with a streak of the black coconut mixture. Add a small stalk of dill for a finishing touch.
Serve immediately with a side of warm naan bread.