Cod fillet with brocolli and red pepper curry


Today I put myself to the challenge and tried my third recipe. My homemade veggieburgers and egg and spinach pasty were a big succes, now it was time to really put myself to the test: preparing fish.
I once made fish before and it turned out rock hard and tough. Wasn’t edible at all. This time I would do it a little different and look up to see how it’s done. In the supermarket I found four cod fillets for only 2 euro. At home I defrosted them in cold water before getting started. (I’m warning you, the picture does not do justice to how good it tasted!)

Cod fillet with dill and parsley:
4 cod fillets | dill | parsley | lemon | salt | pepper | flour | 1 egg | paneer | butter | oil 
– Put the fillets on a plate and put some seasalt, pepper, dill and parsley on them.
– Cut a lemon in half and drizzle the juice over the fillets. Leave it for 10 minutes.
– Put down three plates, one with flour, one with beaten egg and water, one with paneer/breadcrumbs
– Heat a fryingpan with lots of butter and a bit of oil (so the butter won’t burn).
– Place the fillets in the flour, then in the eggmix and last in the paneer.
– Place the fillets in the pan and fry for 10 minutes until they’re golden brown. You might want to add sliced lemons to get an extra lemon flavour or add a bit of garlic.
– Serve with a lovely dipsauce like garlicsauce of mayonaise.

Perfect Rice:
I always hate to cook rice, because with me it always turns out to be too mushy or overcooked. Today I made the perfect rice according to a simple  rule: 1 cup of rice = 1 cup of water. Put this in the pan with a bit of salt and drop of oil. Put the heat up with the lit on. When the water starts to boil, turn down the heat and let it boil for another 10 minutes until the rice is ready.

2 onions  | 2 red peppers | broccoli | 3 cloves garlic | curry powder | 2 cups of cream | salt | pepper
I just thought curry would be nice with the fish, so I made a broccoli & red pepper curry. I chopped the onions, garlic, red peppers and broccoli into pieces. The broccoli I chopped into small pieces so I didn’t need to boil it before stirfrying it.
Put the oil in the wok and add the onion, pepper and garlic. Fry until the onions are a bit brownish. Add the broccoli and a little bit of water. Leave 7 minutes on low heat. Add the cream and the curry powder and mix well until you get a nice sauce. Add some salt & pepper and perhaps some more spices for more flavour.

I hadn’t plannend on posting this one here, so the picture doesn’t look too great (I’m not a food blogger) but I’m telling you (and so do my roommates, who are boys and have high standards when it comes to food!) that it really is delicious!



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