TOMATO CURRY WITH COD ENJOY DAN:

                          TOMATO CURRY WITH COD by CHEF DAN:

Serves 4

INGREDIENTS:

3 Tablespoon olive oil

1 shallot thinly sliced into rings

1-1/2-teaspoons sea salt, divided

1 teaspoon EACH cumin and turmeric

2 tablespoons red curry paste

12 cherry tomatoes

1-(19.5 Oz) Mae Ploy coconut milk

4 (5 Oz) skinless, boneless cod fillet

1 cup basil leaves

1-tablespon lime juice

DIRECTIONS: (PREHEAT OVENT TO 300 F)

1.   Add oil to a skillet over medium-heat and when sizzling.

2.   Add shallot and sauté for 4 minutes or until golden brown.

3.   Transfer to paper towels and add sprinkle of salt.

4.   Set aside.

5.   Return oil to the skillet with oil over medium-high heat when sizzling.

6.   Add curry paste and sauté for 30 seconds then add ginger, stir and sauté for 3 minutes.

7.   Add tomatoes and coconut milk and bring to a simmer.

8.   Cook, stirring occasionally, until tomatoes begin to burst, 6-8 minutes.

9.   Remove from heat.

10  Season fish fillets all over with a splash of salt and arrange over tomato mixture.

11  Transfer skillet to the oven and bake until fish is opaque, and firm to the touch, and easily flakes with a paring knife 18-20 minutes.

12  Transfer fish to a platter.

13  Toss basil and lime juice in a bowl and sprinkle over the fish with crispy shallots.

ENJOY DAN:                                                 EAT LIVE THE SLOW FORK DOWN!!