This is one of the most popular dishes from Chef Vikram Vij's Railway Express, and for good reason! This fragrant curry is colourful, fresh tasting and incredibly delicious. You can substitute the harder-to-find asafoetida with an equal measure of garlic and onion powder; and the mango and pomegranate powder with lemon or lime zest.
Mango Sour Cream Sauce3/4 cupq canola oil
1 tsp asafoetida, or 1/2 tsp each garlic and onion powder
2 tbsp garlic, minced
1 tbsp ginger, minced
3 cups mango pulp, (alfonso or kesar variety)
2 tsp kosher salt
2 tsp turmeric
1 tsp red chili flakes
2 tsp garam masala
to deglaze white wine or water
1 1/4 cups sour cream, well stirred
Codfor frying canola oil
4-6 cod filets, approximately 5 oz each
2 tbsp kosher salt
2 tbsp paprika
1 tbsp fenugreek leaves , (kasoori methi)
1 tbsp garam masala
1 tsp mango powder, (amchur) or 1 tsp lemon or lime zest
1 tsp pomegranate powder, (anardanna) or t tsp lemon or lime zest
pinch chili powder
For the Mango Sour Cream Sauce
- Heat a heavy-bottomed sauce pan over medium-high heat, add oil. Add asafoetida and saute for a few seconds.
- Add garlic and ginger and saute until slightly caramelized, then add turmeric, red chile flakes, and garam masala. Saute ingredients briefly and deglaze with white wine (or water).
- Add mango pulp, salt and simmer over medium heat until oil begins to separate.
- Add stirred sour cream and return to a mild boil over medium heat. Remove from heat immediately upon mild boil and distribute among serving bowls.
For the Seared Cod
- Combine all spices in a mixing bowl using a tablespoon.
- Heat a heavy-bottomed pan on medium-high heat. Meanwhile sprinkle the spice mixture over each cod filet.
- Add canola oil to hot pan and sear cod filets on either side, while retaining a consistent heat and canola oil level. Place each cod filet on top of the mango-sour cream curry and garnish with coriander and lime wedges if desired.
Yield: 4-6 servings