Recipe: Cod in a Spicy Mushroom Sauce

Recipe Source: Husain, Shehzad with Rafi Fernandez, Mridula Baljekar and Manisha Kanani.  India's 500 Best Recipes.  Anness Publishing, London, 2006 p. 41

This was a fun recipe for me, because it really moved me outside my comfort zone.  I haven't seen a whole lot of fish dishes that include mushrooms - they're out there, but they aren't exactly common.  Since dishes that pair fish and dairy products are pretty rare in my native culinary tradition, this was doubly unusual for me.  That doesn't mean it wasn't good.  On the contrary, it was downright delicious.  It was also pretty easy to cook up, which made it ideal for a lazy Friday night.

Cod in a Spicy Mushroom Sauce (serves 4; approx. $6.19/serving)

1 giant cod fillet (or 4 smaller ones)

1 tablespoon lemon juice

1 tablespoon olive oil

1 onion, chopped

1 bay leaf

1 tablespoon black pepper

10 ounces Baby Bella mushrooms

3/4 cup fat-free Greek yogurt

1 ounce minced ginger

6 garlic cloves, crushed

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1 teaspoon chili powder

1 teaspoon kosher salt

a few fresh cilantro leaves

Equipment:

• Broiler pan
• Large wok or saute pan
• Bowl

1. Preheat your broiler.
2. Sprinkle the cod with lemon juice and broil 5 minutes per side. 
3. Remove from heat and set aside.
4. Heat the oil in the wok. 
5. Add the onion, bay leaf and peppercorns.  Cook 2 - 3 minutes.
6. Add the mushrooms, lower the heat and cook another 5 minutes or so.
7. Combine the yogurt, ginger, garlic, spices and salt in the bowl.
8. Add the yogurt mixture to the wok and cook very gently 5 - 6 minutes. 
9. Add the fish to the wok and cook until heated and cooked through. 
10. Garnish with the cilantro and serve. 

Comments

[tigerfish]

The spicy mushroom sauce must have elevated the cod up another level of goodness :D

[Fearless Kitchen]

Tigerfish - Thanks! I'll admit that we both really liked this dish.