Baked cod with curry sauce and crispy shallots recipe
 Try this lighter take on a classic, fish with curry sauce. The crispy shallots are coated with gluten-free flour to make this a delicious wheat-free main. Serve alongside greens, chips or flatbreads. 4 x 150g/ 5oz pieces cod loin, skinned and pin boned60g /2¼oz coarse sea salt1 tbsp sunflower oil 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz coarse sea salt 1 tbsp sunflower oil vegetable oil, for deep-frying2 banana shallots, finely sliced2 tbsp gluten-free self-raising flour2 tsp chives, finely choppedpinch fine sea salt vegetable oil, for deep-frying 2 banana shallots, finely sliced 2 tbsp gluten-free self-raising flour 2 tsp chives, finely chopped pinch fine sea salt 50g/2oz clarified butter1 tsp ground coriander1 tsp curry powder¾ tsp ground cumin1 tsp turmeric¾ tsp garam masala50g/2oz garlic purée50g/2oz ginger purée2 tbsp honey1 tbsp dashi powder 50g/2oz clarified butter 1 tsp ground coriander 1 tsp curry powder ¾ tsp ground cumin 1 tsp turmeric ¾ tsp garam masala 50g/2oz garlic purée 50g/2oz ginger purée 2 tbsp honey 1 tbsp dashi powder freshly cooked chips or rice freshly cooked chips or rice Method Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside.To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor.Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through.To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Cover the cod in the coarse sea salt and leave to cure for 20 minutes. Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Meanwhile, heat the vegetable oil in a deep-fat fryer to 150C (CAUTION: Hot oil is dangerous. Do not leave unattended.) Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. Dust the shallots in the flour. When the oil is hot, add the shallots and fry for 45–60 seconds, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix with the chives and a pinch of fine sea salt. Set aside. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. To make the curry sauce, heat the butter in a frying pan. Add the spices and cook for 1–2 minutes, or until fragrant. Add the garlic and ginger purées and cook for another couple of minutes. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Add the honey, dashi powder and 300ml/10fl oz of water, to the pan, and bring to the boil. Turn the heat down and simmer until the sauce thickens. Blend with a hand blender or food processor. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Wash the fish under cold water and pat dry. Drizzle lightly in sunflower oil. Put the fish on a baking tray and bake for 5–6 minutes, until cooked through. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like. To serve, spoon the curry sauce into four bowls, place the fish pieces on top and scatter liberally with the crispy shallots. Serve with chips or rice if you like.