Saag aloo crusted cod with mussels and cauliflower curry sauce

Ingredients

Fish & Shellfish

  • 4 cod fillets, skinned and weighing approx. 120g each
  • 1kg mussels, cleaned and debearded

Store Cupboard

  • 50g of light brown sugar
  • 100g of salt
  • 150g of fresh breadcrumbs
  • 70g of caster sugar
  • 20g of salt
  • 300g of golden raisins
  • 1 handful of almonds, toasted and roughly chopped

Beverages

  • 1l water
  • 50ml of water
  • 200ml of white wine

Spices & Dried Herbs

  • 25g of curry powder
  • 25g of ground cumin
  • 25g of ground coriander
  • 3 tbsp of curry powder
  • 1 tbsp of curry powder
  • 1 handful of coriander stalks

Salad & Fresh Herbs

  • 60g of coriander leaves
  • 100g of coriander, roughly chopped
  • coriander leaves, roughly chopped

Fruit & Vegetables

  • 1/2 garlic clove, grated
  • 1/2 lemon, zested
  • 1/2 lime, zested
  • 30g of spinach, roughly chopped
  • 1 cauliflower
  • 1 apple
  • 2 garlic cloves, roughly chopped
  • 1 apple, finely diced
  • 1 lime, segmented and chopped

Cheese

  • 75g of cheddar, grated

Dairy

  • 70g of unsalted butter, diced
  • 500g of whole milk
  • 150g of double cream

Oils & Vinegars

  • 200ml of white wine vinegar
  • 100g of vegetable oil
  • 1 dash of vegetable oil