- 1 tablespoon butter
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 red onion, roughly chopped
- 5 cloves garlic, roughly chopped
- 3 tablespoons curry powder
- 2 tablespoons ground turmeric
- 2 bay leaves
- 4 cups chicken stock
- 5 sprigs thyme
- 2 tablespoons canola or rice bran oil
1 (3-pound) cod fillet (from the thickest part of the fillet), cut into 5-ounce pieces
Melt the butter in a medium saucepan set over medium heat. Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay. Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices. Add the stock and thyme. Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour.
Heat the oil in a large skillet set over medium-high heat. Sear the cod pieces until one side is crispy. Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through.
Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups. Pour the liquid into a saucepan and add the rice and raisins. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.