Smoked Cod, Curried Rice and Boiled Eggs
Oak-smoked cod brings a deep, savoury richness to fragrant coconut curried rice infused with warming spices and sweetness. Finished with boiled eggs, crispy onions, and a fiery drizzle of sauce, this dish delivers a bold balance of smoke, spice, and comfort.
Ingredients
MARINATED COD
250g cod fillet
50g BLAK FIRE sauce
Marinate for 24 hours. After, wipe off any excess sauce and place into a metal or food-safe BBQ tray and smoke over oak for 25–35 minutes or until the cod is cooked.
50g butter
230g onion, peeled, halved and sliced (save ½ for the topping, see below)
8g grated fresh ginger
5g grated or minced garlic
12g madras curry powder
2g cardamom pods
2g star anise
400g basmati rice
450ml of coconut milk
500ml water
20g soy sauce
10g sugar
100g fresh peas
½ onion, fried in oil
20g roasted coconut flakes (optional)
4 hard boiled eggs, chopped into quarters (place in cold water and set a (5-minute timer from boiling)
BLAK FIRE liberally poured over everything
Few sprigs of coriander
Method
1. Warm up the cast iron pan in the Big Green Egg.
2. Place the butter into a cast iron pan, with the onion, garlic, ginger, curry powder, cardamom, star anise and sugar and fry until onion is softened.
3. Add the rice and keep stirring until the rice is all coated.
4. Add the coconut milk, water and soy sauce, stir very well.
5. Place the rice back into the Egg, close the lid, cooking for 25 minutes (stirring every 5 minutes).
6. Pour some oil into a pan and cook the other half of the sliced onions over a medium-high heat until nicely caramelised, drain on kitchen paper.
7. In the last 5 minutes of cooking, add the peas and stir into the rice.
8. Once the rice is cooked, remove from the Egg. Top the rice with broken up flakes of smoked cod, sprinkle over the fried onions, place the wedges of boiled eggs around, sprinkle with coriander leaves and coconut flakes and douse the whole dish in BLAK FIRE.
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Method
1. Warm up the cast iron pan in the Big Green Egg.
2. Place the butter into a cast iron pan, with the onion, garlic, ginger, curry powder, cardamom, star anise and sugar and fry until onion is softened.
3. Add the rice and keep stirring until the rice is all coated.
4. Add the coconut milk, water and soy sauce, stir very well.
5. Place the rice back into the Egg, close the lid, cooking for 25 minutes (stirring every 5 minutes).
6. Pour some oil into a pan and cook the other half of the sliced onions over a medium-high heat until nicely caramelised, drain on kitchen paper.
7. In the last 5 minutes of cooking, add the peas and stir into the rice.
8. Once the rice is cooked, remove from the Egg. Top the rice with broken up flakes of smoked cod, sprinkle over the fried onions, place the wedges of boiled eggs around, sprinkle with coriander leaves and coconut flakes and douse the whole dish in BLAK FIRE.
