Curried Cod Recipe

Ingrediants: 4 tablespoons butter. ¼ cup plain flour. 2 heaped teaspoons curry powder (medium). 4 tablespoons fruit chutney. 1 cup rice, just cooked. 300-gram tin pineapple pieces (in syrup). 2 hard-boiled eggs, shelled. 2 tablespoons lemon juice. Milk. Sea salt and ground pepper to taste. Directions: Heat fish in a small amount of milk. Remove skin and any bones, flake, retaining stock. In a saucepan melt butter, stir in flour and curry powder and blend well. Add in pineapple and juice, along with chutney, stock and more milk. Create two cups of ‘sauce’. Slice eggs and add, along with fish, rice, seasoning and lemon juice. Simmer for 5-10 minutes maximum on a very low heat. Serve on toasted pita bread with a green salad. Red cod can be substituted for any smoked fish, especially warehou.

Red Cod
While many North Islanders pour scorn on red cod as an eating fish, further south it is regarded with a little more respect.
At times the waters around the beaches and river mouths ‘run red’ with cod, and rather than curse them – they are not renowned for their ‘sporting attributes’ – anglers in the know catch them for the table.
Red cod fillets require a little aging and are not at their best eaten immediately after filleting. Like ling, red cod is a densely-textured flesh and is best left to thoroughly chill. Leaving well-drained fillets in the refrigerator for a couple of days will do them no harm.
Red cod is good for fish pies and smoked, but you are unlikely to find it in most people’s list of ‘top 10 fish to eat’. It is used quite a bit in the South Island for fish and chips.