Cod stewed in milk
Description
The dish is prepared without unnecessary complications. Cod is good not only when fried but also when stewed. The fish turns out especially interesting when cooked in milk. For stewed cod in milk, we will need medium-fat milk (do not use ultra-pasteurized). Chinese cabbage (not napa cabbage, but bok choy) is also required. If you can't find Chinese cabbage, replace it with cauliflower or regular cabbage (broccoli will work too). A mixture of curry, ginger, and garlic will give the finished dish a wonderful aroma and a hint of spiciness. The dish is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients: peel the potatoes and cut them into quarters (if the potatoes are young, you don't even need to peel them), halve the bok choy, finely chop or mince the garlic and ginger using a garlic press. Coarsely chop the cilantro.
- 2
Step 2
Put water for the potatoes on the stove, add salt when it boils, then add the potatoes and cook for 6-8 minutes. Then drain the water and set the potatoes aside for now.
- 3
Step 3
In a deep skillet or saucepan, heat the olive oil. Add garlic, ginger, chili peppers, and lemon leaf (or bay leaf). Stir and cook for one minute. Then gradually add the curry powder, constantly stirring without stopping.
- 4
Step 4
Then, immediately after mixing in the curry, pour in the milk. Stir gently with a spatula (curry may stick to the bottom of the pan, so avoid this). Reduce the heat and bring the milk to a boil. Then place the portioned pieces of cod into the milk. Simmer for 2-3 minutes on each side. After that, add the potatoes.
- 5
Step 5
Add the cabbage together with the potatoes. Cook everything together for 3-5 minutes. Stir so that the curry evenly coats the cod, potatoes, and cabbage. If necessary, simmer longer; I used young potatoes, which cooked quickly.
- 6
Step 6
Serve the cooked cod, stewed in milk, on a "bed" of potatoes and cabbage. Garnish the dish with coriander.
- 7
Step 7
Done.