Caril de Bacalhau

For the Curry:
– Cook the Cod for 10 minutes.
– Cut the onions into julienne strips and chop the ginger and garlic. Sauté everything in olive oil until the onions are almost caramelized and season with salt.
– Add the Thai curry paste and tomato paste, mixing well. Then add the coconut milk and let it reduce to thicken.
– Add the Brasmar Cod to the curry and cook for about 5 minutes, so it doesn’t dry out.
– Add lime juice and a little sugar to balance the sauce.
– Add chopped coriander and red pepper.

For Basmati Rice:
– Sauté diced onion and a little garlic.
– Add the basmati rice and cook in salted water (twice the amount of water for the rice).
– Cook until the water evaporates and the rice is fluffy.

For the Parsley Sauce (can be spread over the curry or served separately):
– Dice the onion and tomato, add chopped parsley and season with olive oil, salt and lemon juice.

Plating:
– Rice on the base and curry on top. Add basil leaves.