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Corn & Fried Sole Sabji Aloo Gobi Curry | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 4.
  • Time: About 3 hours.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Easy.

Nothing is as deeply satisfying as a hearty bowl of curry. This recipe, a sort of hybrid combination of aloo gobi, sabji, and amritsari fish, satiates all the way down to your bones. Serve with basmati or jasmine rice in a bowl bigger than you think is reasonable, and chow down - this is a meal that will make you sedentary and couch-bound in all of the right ways.

Ingredients,

  • 4 medium sized potatoes
  • 1 cup jasmine rice
  • 4 eggs
  • 6oz plain flour
  • 1 lb Dover sole fillets (cod or talapia will sub in just fine too).
  • 10 oz breadcrumbs
  • 1 container low sodium chicken broth (around 32 oz)
  • 4 ears of corn
  • 1 full stick unsalted butter
  • 1 full tin Probiotic Ocean Salt
  • 1 full tin Turmeric Spice
  • 1 full tin Sweet & Spicy Kentucky Kick Seasoning
  • 1 full tin Garlic Citron Seasoning
  • 2 green onions
  • 1 cup vegetable oil
  • 4 oz mayonaise
  • 2 oz lemongrass paste
  • 2 oz ginger paste
Directions
  • On a large plate, slice corn kernels and reserve cobs.
  • Combine cobs and and chicken broth in a pressure cooker, set to 2 bars, and cook for 40 minutes.
  • In a large saucepan on medium-high, combine corn and butter, stirring regularly, until browned with some black bits: around 15-20 minutes. Reserve.
  • Depressurize pressure cooker, remove cobs, and combine corn-infused broth with nearly all of the seared corn and Probiotic Ocean Salt & Turmeric Spice, pulsing on high until well combined and smooth. Reserve.
  • In a rice cooker or on the stove, begin cooking jasmine rice. Allow rice to cook, them keep warm.
  • Rinse Dover sole fillets. Pat dry, and slice first long-wise, then width-wise, into chunks around 1"x1".
  • Rinse green onions, slice into slivers, and reserve.
  • Prep the breading station: 1 bowl of flour and full tins of each Sweet & Spicy Kentucky Kick and Garlic Citron, 1 bowl of beaten eggs, 1 bowl of breadcrumbs.
  • Working piece by piece, and reserving on a plate when complete, take each reserved chunk of sole, dredge in flour and spice mix, dip in egg wash, and then coat in bread crumbs. Reserve - they'll stick better if you give them a couple minutes
  • Rinse potatoes, leaving the skin on, and slice into small chunks, around 1/2". Bring a large pot of salted water to a rolling boil, and add potatoes. Cook for 15-20 minutes, strain, and reserve.
  • In a large pot, combine corn soup mixture and potatoes, and cook on low, stirring occasionally.
  • Bring a dutch oven or large cast iron pot up to high heat, and add the vegetable oil. Working in batches, fry sole chucks, around 8-10 at a time, in the oil, reserving on a paper towel. Being so small, they'll only need around 3 minutes to cook through and brown nicely.
  • In a large bowl, combine mayo, ginger, and lemongrass pastes.
  • Prep for service: arrange rice, spoon over corn aloo gobi, add fried fish fish, sprinkle over reserved green onions and corn kernels, and drop in some of the ginger & lemongrass mayo sauce on the side. Serve, and devour
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