Virginia Burke's Norwegian Saltfish Recipe

Red Curried Norwegian Saltfish with Yoghurt Sauce

Ingredients
Yoghurt Sauce
1 cup yoghurt,
1 tbsp. lime or lemon juice,
½ (half) tsp. zest of lime or lemon
1 clove garlic, very finely minced
1 tbsp. onion, minced
¼ (quarter) cup tomato, seeded and chopped
1 tbsp chopped cilantro or parsley
A dash of salt & pepper to taste
A dash of Angostura Bitters (optional)

Fish
4 X 6oz. pre-soaked Norwegian Saltfish fillets
1 Tbsp. Garam Masala or West Indian Curry Powder
1 tsp. salt (optional)

Red Curry Sauce
1 tbsp. butter
1 tbsp. coconut or regular cooking oil (as needed)
1 tbsp. Garam Masala or West Indian Curry
1 medium onion, chopped
1 clove garlic, minced
2-3 star anise (remove before serving)
1 tsp. hot (scotch bonnet) pepper (optional)
1 large red sweet pepper, coarsely chopped (fresh or roasted)
¼ (quarter) cup white wine (rose will do)
2 tbsp. tomato paste
½ (half) cup fish or vegetable stock

Method

Pre-soak saltfish for 48 hrs. Remove skin & bones (if necessary), cut into 4 chops (fillets), rub with Garam Masala & salt (optional) and refrigerate for half an hour.
Make the yoghurt sauce by combining all ingredients, refrigerate.
Heat coconut oil in a large skillet. Sear presentation side of fish first,
for 2-3 min. over med high heat. Flip over and cook 2 more minutes until golden. Ensure fish is hot all the way through. Remove and reserve in a warm place.
Add a little more oil to skillet. Put on low heat, brown off Garam Masala (making sure not to burn), add onions and garlic cooking until soft. Add star anise, hot pepper and red sweet pepper. Cook gently for 2 - 3 minutes.
Deglaze pan with ¼ cup wine, by stirring constantly and scraping any bits stuck on base of the pan. Add in tomato paste mixed with the stock, and simmer for 4 - 5 minutes until reduced slightly. Check seasoning to see if you need any salt or additional pepper.
(The fish can be heated through with the sauce if desired or served separately.)

Serve fish with red curry and a generous dollop of yogurt sauce. Calalloo (or spinach) and rice would be great accompaniments. Serves 4.

Garam Masala – which means “mixed spices” is made up of: cardamom, cumin, cloves, black pepper, nutmeg, cinnamon, dried hot pepper or cayenne. West Indian Curry, which is made from most of these ingredients, usually includes turmeric, which gives it a strong yellow colour.