Cod Curry
Cod Curry is From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. This recipe is typical of Indian cuisine. If you have onion, garlic paste, cumin, and a few other ingredients on hand, you can make it. To use up the cardamom you could follow this main course with the Cardamom Buttermilk Pie as a dessert. A1 Meat Instant Curry Sauce).
Instructions
Heat the oil in a skillet over medium heat.
Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
Mix the garlic paste and ginger paste into the skillet. Cook 1 minute.
Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Cod can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.