Ingredients
Indian Fish
1½ – 2 lbs cod, cut into individual servings
1 TB cumin
2 tsps paprika
1 tsp turmeric
½ – 1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground coriander
¼ tsp ground ginger
1 TB coconut oil
2 TBs butter
6 garlic cloves, minced
Turmeric Chips
4 – 5 russet potatoes, peeled and cut into matchsticks
2 TBs duck fat, melted
1½ tsps turmeric
1 tsp paprika
¼ tsp cayenne pepper
1 TB butter
4 garlic cloves, minced
sea salt
To Serve
tzatziki
lemon wedges
Instructions
Make the Turmeric Chips
Preheat the oven to 400°F
Melt the duck fat in the microwave ~ about 25 to 30 seconds. In a small bowl, whisk the duck fat with the turmeric, paprika, and cayenne pepper. On a baking sheet, toss it together with the potatoes. Bake for 30 minutes, toss halfway through.
Melt the butter in the microwave ~ about 20 to 25 seconds. Drizzle over the potatoes with the minced garlic and toss. Bake for an additional 10 minutes. Remove from the oven and toss with desired amount of sea salt.
Make the Fish
Meanwhile, make the fish. In a small bowl, mix together the cumin, paprika, turmeric, salt, black pepper, garlic powder, cinnamon, cardamom, coriander, and ginger. Pat the fish dry and generously season with the spice mix on both sides.
Melt the coconut oil in a cast iron pan over medium heat. Once hot, add the fish. Cook for 5 minutes. Carefully flip and add the butter and garlic cloves. Cook an additional 3 minutes while spooning the butter and garlic over the top. Cover and let cook for 2 additional minutes, or until the center is cooked through and the fish is flakey.
Plate the fish and serve with lemon wedges and the turmeric chips with a side of tzatziki.
Enjoy!
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