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Curry Idaho Shoestring Potatoes with Roasted Cod
Ingredients:
- 2 Idaho® Potatoes cut into shoestrings on mandoline
- 2# cods cut into 4 filets (6-8oz each)
Curry Oil
- 2 qt peanut oil
- 1/2 cup curry powder
- 1/2 cup turmeric
Moroccan Glaze
- 2-1/2 cup honey
- 2 cup rice vinegar
- 1 cup ketchup
- 1 cup lemon juice
- 2 cinnamon sticks
- 5 star anise
- 3 cloves garlic, minced
- 1 teaspoon coriander seeds
- 1 teaspoon red-pepper flakes
- 1 teaspoon cardamom
- 1 teaspoon green peppercorns
- 1 teaspoon dried lavender, heaping measure
- 1 teaspoon chopped fresh ginger, heaping measure
- 1 teaspoon whole cloves
- 1 teaspoon mace
- 1/2 c chopped fresh coriander
- 1 tsp salt
Watercress Salad
- watercress
- lemon juice
- olive oil
Instructions:
Curry Oil
- Steep on low flame for 1/2 hour then strain through cheesecloth.
- Heat oil to 300°F, fry shoestrings till crispy.
Moroccan Glaze
- Combine all ingredients in saucepan. Bring to a boil. Reduce by half.
- Strain and reserve.
Watercress Salad
- Toss watercress with lemon juice and oil.
- Place on top of fish.
