Smoked cod, curried rice, boiled eggs

Marinated cod

250g cod fillet

50g BLAK FIRE sauce

Method

Marinate for 24 hours, after wipe off excess sauce and place into a metal or food safe BBQ tray and smoke over oak for 25-35 minutes or until cod is cooked.

BBQ curried Rice

50g butter

230g onion, peeled, cut in half and sliced (1/2 onion)

8g grated fresh ginger

5g grated or minced garlic

12g madras curry powder

2g cardamon pods

2g star anise

400g basmati rice

4 hard boiled eggs, chopped into quarters (placed in cold water and set 5-minute timer from boiling)

450 ml of coconut milk

500ml water

20g soy sauce

10g sugar

100g fresh peas

Toppings

230g onion, peeled, cut in half and sliced (1/2 onion) fried in oil

20g roasted coconut flakes (optional)

4 boiled eggs quartered

BLAK FIRE liberally poured over everything

Few sprigs Coriander

Method

·       Warm up the cast iron pan in the Big Green Egg.

·       Place the butter into a cast iron pan, with the onions, garlic, ginger, curry powder, cardamon, anise and sugar and Fry until onions are softened

·       Add the rice and keep stirring until rice is all coated

·       Add the coconut milk, water and soy sauce, stir very well

·       Place the rice back into the Egg, Close the lid, cooking for 25 minutes (stirring every 5 minutes)

·       Pour some oil into a pan and cook the other half of sliced onions over a medium high heat until nicely caramelised, drain on kitchen paper. 

·       In the last 5 minutes, add the peas and stir into the rice

·       Once the rice is cooked, remove from the egg, top the rice with broken up flakes of smoked cod, sprinkle over the fried onions, placing the wedges of boiled eggs around, coriander leaves, coconut flakes and dousing the whole dish in BLAK FIRE.