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Cod Tempura with Cape Malay Curry Sauce Recipe |
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Cod Tempura with Cape Malay Curry Sauce Recipe |

Cod Tempura with Cape Malay Curry Sauce

1.5 hour
∙ Serves 4
  • 4 4-ounce skinless cod, skinless fillets
  • 1/2 cup Clam broth
  • 1 Bay leaf, small
  • 1 Cilantro, small leaves
  • 4 Dried apricots
  • 1 1/2 tsp Ginger, fresh
  • 1 Pineapple, fresh
  • 1 Shallot, small
Pasta & Grains
  • 1 Basmati rice
Baking & Spices
  • 1/2 cup All-purpose flour
  • 1/4 tsp Curry powder
  • 1 pinch Kosher salt
  • 1 Kosher salt
  • 1/4 tsp Peppercorn, black
  • 3 tsp Sugar
  • 3/4 cup Tempura flour
  • 1/8 tsp Turmeric, ground
Oils & Vinegars
  • 2 tsp Canola oil
  • 1 1/2 tbsp Rice vinegar
  • 1 Vegetable oil
  • 3 tbsp White wine vinegar
  • 3/4 cup Sparkling water
  • 4 tbsp Butter, unsalted
  • 3 Ice cubes
Beer, Wine & Liquor
  • 1/4 cup Sake, dry
  • 1 1/2 tsp Water

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