Dried lime leaves? I’ve always found the dried ones to just be a bit crap and omit them. Do you guys not want a super intense flavour from the fresh ones or do you find the dry ones you use work well?
Dried kaffir lime leaves are heartier structurally and can withstand being immersed in hot liquid for a long time without turning to goop, it seems like. The heat releases their flavor while softening their texture.
I presume they would be expensive to get in the Uk let alone how fresh they would be considering its mainly grown in south east asia I’ve never seen them here in england but after visiting Thailand & finding it in a Masaman curry i love it
In indian and malay cooking , when making curry or any chilli based sauces , make sure that the curry paste cooks out till the oil comes out for more intense flavours. I am from Singapore.. where we have a multicultural society.. indian and Malay cooking is very flavourful
I wonder if there's a noticeable difference if you swap the chicken stock with dashi or a stock made with prawn shells and fish bones. Would it elevate the whole dish due to consistency since you're using cod after all?
Do not replace chicken stock with dashi, it tastes terrible. Dashi is never meant to be used as a stock base for any western food, it is incredibly light and will taste watery and bitter when mixed. The reason you're asking this I assume is due to lacking ingredients to make a chicken stock yourself, if that's the case then you can always resort to just using 2 chickens then filling the pot with far lesser water and vegs. You will still end up with a few portions worth of stock, that will last for about two weeks or so. Same goes with fish stock too
Looks delicious! I would love to cook this for my boyfriend but he’s pescatarian. What can use use instead of chicken stock? vegetable stock or will that alter the flavor too much?
Was also wondering about professional chef's fascinations with puree. Seems like everything from mashed potatoes to this curry are super smooth. I prefer a mix of textures.
It’s because they used whole spices and crumpled dried leaves. You don’t want to break a tooth on a whole pepper corn or have a bits of gritty leaves in the sauce.
Sorry , must be delicious but as an Indian , that’s one weird curry 😁. Not blaming anyone, if we can indianise pasta and create a new Chinese dish called manchurian… why not personalise a curry . 🤷♀️
Something this awesome, nuanced, & complex should never be in a short. Hook us into a full-length recipe video, Action Jackson! 🤩✌️ The handful of recipes they’ve posted have ALL been base-clearing jacks-high, wide, & handsome, sailing outta the yard and right into a windshield behind centerfield. 🤘🤘🤌👌
Looks delightfully delicious 😍
I can always taste these shorts. Always gets the tummy rumbling.
So relatively simple, yet so delicious looking!! Cheers for sharing this 🎉
On my way to collect the ingredients for tonight’s dinner. Thanks lads, keep up the good work 👍
Non dried kaffir leaves are superior. They dont crumble. Bigger supermarkets or asian ones will carry them in the frozen section
We call black people Kaffirs where I'm from😂😂😂
This looks great. What whole spices are you using? Looks like coriander seeds and... yellow mustard seed? and... ?
Probably fenugreek, that's the main spice that gives off the iconic curry smell
also now that im looking at it on my pc it might not be mustard but whole cardamom pods
I believe I am seeing coriander seeds top left, yellow mustard seeds bottom and fenugreek top right pot.
So no flipping the fish? Just cook from one side? Is this to avoid breaking up the filet upon flip?
Stops it being over cooked
There would be no point in trying to caramelize the other side because it would become soggy as it rests
Basting it with the fat helps cook the topside.
Spooning over the hot butter while cooking takes care of the top side. 👏
I basted mine with the sauce. It was delicious!
Made this, it was unbelievable. Couldn't quite believe I made something so good!
Dried lime leaves? I’ve always found the dried ones to just be a bit crap and omit them. Do you guys not want a super intense flavour from the fresh ones or do you find the dry ones you use work well?
Dried kaffir lime leaves are heartier structurally and can withstand being immersed in hot liquid for a long time without turning to goop, it seems like. The heat releases their flavor while softening their texture.
I presume they would be expensive to get in the Uk let alone how fresh they would be considering its mainly grown in south east asia
I’ve never seen them here in england but after visiting Thailand & finding it in a Masaman curry i love it
Looks tasty, one to try,
(From an Asian).
Looks fucking delicious not sure how easy it would be in a home kitchen but would love to try and make it
I think it would be okay. I probably wouldn't bother straining the sauce so then it's just two pans and a blender
This really looks worth the effort. Yum
In indian and malay cooking , when making curry or any chilli based sauces , make sure that the curry paste cooks out till the oil comes out for more intense flavours.
I am from Singapore.. where we have a multicultural society.. indian and Malay cooking is very flavourful
dude, they don't even cook the fish inside the curry and dare call it a "cod curry". White people smh
That cod looks amazing
Who tf has that many caramelized onions 😂. Those take forever to make for like a half cup of yield.
This is why top chefs are top chefs they go the extra mile
Just make a big batch and Freeze in portions on a sunday
This looks fantastic!
every one of these videos is dope
That looks good!!
I wonder if there's a noticeable difference if you swap the chicken stock with dashi or a stock made with prawn shells and fish bones. Would it elevate the whole dish due to consistency since you're using cod after all?
That sounds heavenly
Do not replace chicken stock with dashi, it tastes terrible. Dashi is never meant to be used as a stock base for any western food, it is incredibly light and will taste watery and bitter when mixed. The reason you're asking this I assume is due to lacking ingredients to make a chicken stock yourself, if that's the case then you can always resort to just using 2 chickens then filling the pot with far lesser water and vegs. You will still end up with a few portions worth of stock, that will last for about two weeks or so. Same goes with fish stock too
Curry sauce is just so good. I make it so much
When you threw in the chicken stock my first thought was "that's some weird ass looking chicken" 😅
Do you know what stock is?
Ur stupid
@@lucasdonegan449 im surprised his comment even have likes. didnt know theres so many clueless people out there
@@ittehitteh9322 Grow up
@@lucasdonegan449Also grow up
Why has it never occurred to me before this video that you can garnish the protein BEFORE sliding it onto the sauce/main plating?! 😂
Why not blend the toasted spices in the blender step to release more of their flavor?
Mouth watering!
Does anyone know the name of the background music?
The flavour of it all must be beautifully intense! 🤤
I’d love to make this. Fish is my fave.
Looks delicious! I would love to cook this for my boyfriend but he’s pescatarian. What can use use instead of chicken stock? vegetable stock or will that alter the flavor too much?
Veg stock works well for this (you can even reduce it) if you want a general curry sauce. But if serving w fish, you can also use reduced fish stock
Just use water
So pretty!
Never seen strained curry is it to achieve desired texture/consistency
Was also wondering about professional chef's fascinations with puree. Seems like everything from mashed potatoes to this curry are super smooth. I prefer a mix of textures.
It’s because they used whole spices and crumpled dried leaves. You don’t want to break a tooth on a whole pepper corn or have a bits of gritty leaves in the sauce.
@@Rose-yt5hi I cook with the same spices all the time; not an issue.
Looks delicious! ☺️
Absolute class
I do similar but with a tub of goldfish curry paste and a packet of Tilda😂
Wow fish and Curry sauce curry daice flavor with chicken 😂😅😊😊😊😊😊😊😊😊😊
Bloody beautiful 😍gonna make that tonight
Can confirm it was banging🎉
Wait where is the curry leaves?
This can only taste amazing
Beautiful
That looks fuckin wicked chef!! Wow!!
I hope Uncle Roger doesn't see this video. So many haaaiyas would be thrown at you.
If only his opinion meant anything
Unbelievable! Yum, Yum. 👊💥
Call of duty with curry
Fallow, Subscribed because your videos always make me smile!
Always toast seeds dry in the pan..
Thats a great and simple recipe
Not a fish person but I’d eat it.
You gonna get a good markup on that. Cheap ingredients and cooking skills. How much do sell that for 22£?
So make it yourself. What is YOUR time worth ?
COD hasn’t been cheap for years lol
Posted recipe anywhere?
A bit too many salad on the fish for my taste. xD
Love it
Busssinnn ❤❤❤
Yes! ❤
Hallelujah
cod musaman
What does commis to sous mean?
[From] junior chef to senior chef with more skills/responsibility.
@@jackdaw99 thank :)
Do cod head curry, its even better.❤
Whipping cream? 🙄
Sorry , must be delicious but as an Indian , that’s one weird curry 😁. Not blaming anyone, if we can indianise pasta and create a new Chinese dish called manchurian… why not personalise a curry . 🤷♀️
It's based off a Thai Red curry, probably why you find it odd 😅
I hate to break to it ye, but a curry is a cooking style & not a dish, like calling a stir-fry as such (same deal). Still, it is looking tasty
curry sauce is a dish in the uk
Hate to break it to ye, but you're talking absolute shite.
What are you on? It's a dish.
no rice ! Failed !
adding whipping cream to a Thai inspired dish is bold
Who said it’s Thai inspired?!
@@Casshern2010coconut milk + kaffir lime leaves
@@JohnDoe-xo2yfcoconut milk is used in Indian cuisines too. Particularly in the south.
please stop calling them 'kaffir' lime leaves. they're called makrut leaves now.
where is chilly a lot of chilli
like a chef, yet no amount of ingredient given
Seriously who's going to go through that much trouble
Talks like a yuppie 😂
That's anything but curry. Call it something else mate. Like your "bristsh-Indian" version of Espagnole sauce with Indian spices. Smfh.
It's based off a Thai Red curry
I just cant get into the taste of Curry. And i know you British folk love your curry. Lol
There are many kinds. Have you tried Thai green or red curry?
Japanese curry is pretty good if you want slightly sweeter.
That's like hearing a few songs you don't like and coming to the conclusion that you don't like music.
Bro you pronounced fillet wrong
Nope
He didn't
Takes too long. I’ll have a burger 🍔
Something this awesome, nuanced, & complex should never be in a short. Hook us into a full-length recipe video, Action Jackson! 🤩✌️
The handful of recipes they’ve posted have ALL been base-clearing jacks-high, wide, & handsome, sailing outta the yard and right into a windshield behind centerfield. 🤘🤘🤌👌