DOCUMENT

METHOD Curried broth 1. Place a large saucepan on medium-high heat, induction setting 7. Add butter, oil, shallots, garlic and chilli and sweat for 3-4 minutes, or until fragrant. 2. Add the ground spices, fresh turmeric and tomatoes and cook, stirring for another 3 minutes. 3. Add tamarind paste, palm sugar and stock and bring to boil on high heat, induction setting 9 then reduce induction setting to 6 and simmer for 30 minutes. 4. Strain through a sieve into another saucepan and set induction to the Keep Warm setting. 5. Steam broad beans and corn in a perforated steam container at 100°C for 2 minutes, then quickly shell the broad beans and add to the broth. 6. In a sauté pan set on medium-high heat, induction setting 7, toast the mustard seeds until they start to pop and add to the broth with the curry leaves. Blue cod 1. Season fish lightly with salt and place in an unperforated steam container lined with baking paper. 2. Place in the steam oven and Steam at 85°C for 8-10 minutes, depending on thickness. To serve 1. Bring broth to a quick boil on high heat, induction setting 9. Remove from heat as soon as it boils and add coriander leaves, spinach and lime juice and season with salt. 2. Place fish into serving bowl and spoon broth and vegetables on top. INGREDIENTS 4 Blue Cod fillets, boned and skin removed 300g fresh broad bean kernels 200g fresh baby corn cut in half, lengthways  Curried broth 50g butter 30ml neutral cooking oil 1 litre chicken stock 2 shallots, chopped 3 garlic cloves, chopped ½ green chilli 1 tbsp ground coriander  1 tbsp ground cumin 1 tsp asafoetida 15g fresh turmeric, peeled and thinly sliced  4 ripe medium tomatoes, cut into quarters  2 tbsp tamarind paste (choose a sweet tasting brand) 1 tbsp palm sugar 2 tbsp mustard seeds 2 tbsp lime juice  ½ cup fresh coriander leaves, chopped ½ cup fresh curry leaves  120g of spinach leaves, stalks removed and torn into large strips  Salt to taste Serves 4 Preparation time 30 minutes Cooking time 45 minutes Appliance/Function Induction and Steam BLUE COD, SWEET CORN, BROAD BEANS CURRIED BROTH NOTES