# Curry-Butter Cod with Cumin Fresh-Corn Grits, Roasted Parsnips and Vadouvan Squash > Golden cod gets a fragrant curry-butter baste over sweet fresh-corn grits finished with sizzling cumin. Roasted parsnips and browned vadouvan squash bring crisp edges and warm spice, followed by a cool bowl of blackberries, lemon kefir cheese and mint. - URL: https://www.chezjk.com/recipes/true-cod-with-curry-butter-over-cumin-tadka-fresh-corn-grits-roasted-parsnips-va - Author: Jonathan Katzman - Cooked and photographed: 2023-06-28 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Curry-Butter Cod with Cumin Fresh-Corn Grits, Roasted Parsnips and Vadouvan Squash](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F6164aad11bc65dae.jpg) ## Pan-Seared True Cod A dry surface and an undisturbed first sear give delicate cod a browned face. Lowering the heat before basting protects both the fish and the spiced butter. ### Ingredients - 4 skinless true cod fillets, about 6 oz each and 1–1½ inches thick - ¾ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper - 1 tbsp ghee - 1 batch Curry Butter with Aromatics, below ### Instructions 1. Pat the cod thoroughly dry, check for pin bones, and season with salt and pepper. Let stand for 10 minutes while preparing the other components; blot again before cooking. 2. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add the ghee, then lay in the cod with its presentation side down, leaving space between portions. 3. Sear without moving for 3–5 minutes, until golden and releasing readily. Turn gently with a fish spatula and reduce the heat to medium-low. 4. Add the prepared curry butter and aromatics. Tilt the skillet and repeatedly spoon the foaming butter over the fish for 2–4 minutes, adjusting the heat so the spices do not scorch. 5. Cook until the thickest part reaches 145°F and the flesh separates into moist flakes. Transfer directly to the corn grits and spoon the pan butter and aromatics over the top. ### Notes - Cook in two batches if the skillet is crowded, dividing the ghee and curry butter between batches. Thin tail pieces will finish earlier than thick center cuts. ## Curry Butter with Aromatics Softened shallot and garlic give the butter texture, while briefly bloomed curry powder perfumes the fat without becoming bitter. Lemon brightens the rich baste. ### Ingredients - 5 tbsp unsalted butter, divided - 1 small shallot, finely diced - 2 cloves garlic, thinly sliced - 8 fresh curry leaves, washed and thoroughly dried - 1½ tsp gluten-free mild curry powder - 2 tsp fresh lemon juice - 1 pinch kosher salt ### Instructions 1. Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add the shallot and cook for 3–4 minutes, until soft and beginning to turn golden. 2. Add the garlic and curry leaves and cook for 1–2 minutes, until fragrant and lightly golden. 3. Stir in the curry powder for 20 seconds, then remove from the heat. Add the remaining butter and stir until melted. 4. Set aside for basting the cod. Add the lemon juice and a small pinch of salt to the fish pan just before serving, after the basting is complete. ### Notes - If fresh curry leaves are unavailable, omit them rather than substituting bay leaves. - Keep the finished butter warm, not sizzling, until the fish is ready. ## Cumin-Tadka Fresh-Corn Grits Coarsely processed sweet corn and the milk scraped from its cobs create a creamy base without dried grits. Cumin bloomed in hot ghee adds a toasted contrast to the corn's sweetness. ### Ingredients - 6 large ears fresh sweet corn, husked, yielding about 4½–5 cups kernels - ½ cup water, plus more as needed - ¼ tsp ground turmeric - ¾ tsp kosher salt, or to taste - 1½ tbsp ghee - 1½ tsp cumin seeds - 1 tsp fresh lemon juice, or to taste ### Instructions 1. Cut the kernels from the cobs into a bowl. Scrape the cobs with the back of a knife to collect their milky juices. 2. Pulse about three-quarters of the kernels in a food processor until coarsely ground, not smooth. Combine with the remaining whole kernels and corn milk in a saucepan. 3. Add the water, turmeric and salt. Bring to a gentle simmer over medium heat, then cook over medium-low for 12–18 minutes, stirring frequently, until tender and thick enough to hold a soft mound. Add water a splash at a time if it starts sticking. 4. Heat the ghee in a small pan over medium heat. Add the cumin seeds and let sizzle for 30–45 seconds, until fragrant and a shade darker, without blackening. 5. Immediately scrape the cumin and ghee into the corn. Stir in the lemon juice, taste for salt, and keep warm over very low heat. ### Notes - The finished texture should be coarse and spoonable rather than a smooth purée. Loosen with hot water just before plating if needed. ## Roasted Parsnip Batons Long batons offer plenty of surface for browning while staying tender inside. A restrained seasoning lets their earthy sweetness complement the curry butter. ### Ingredients - 1½ lb parsnips, peeled - 2 tbsp olive oil - ¾ tsp kosher salt, or to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the parsnips into roughly ½-inch-thick, 3–4-inch-long batons, removing any tough woody cores. 2. Toss with the olive oil, salt and pepper. Spread on a large sheet pan in a single layer with a flat side against the metal. 3. Roast for 20 minutes, turn, and roast for another 10–15 minutes, until deeply browned at the edges and easily pierced with a knife. Remove thinner pieces early if needed. 4. Taste for salt and serve hot. ### Notes - Avoid crowding the pan; use two pans if necessary so the parsnips roast rather than steam. ## Vadouvan Summer Squash Thick squash rounds brown without collapsing. Adding vadouvan near the end preserves its toasted allium fragrance and keeps its finer particles from burning. ### Ingredients - 1½ lb mixed yellow summer squash and zucchini - 1½ tbsp ghee - 2 tsp gluten-free, nut-free vadouvan spice blend - ½ tsp kosher salt, or to taste - 2 tsp fresh lemon juice ### Instructions 1. Cut the squash into ¾-inch-thick rounds or chunky half-moons. Pat the cut surfaces dry. 2. Heat a wide skillet over medium-high heat and add the ghee. Add the squash in a single layer, working in batches if necessary. 3. Cook undisturbed for 3–4 minutes on the first side, until well browned. Turn and cook for another 3–4 minutes, until the centers are just tender. 4. Reduce the heat to low, return all the squash to the skillet, and sprinkle with the vadouvan and salt. Toss gently for 30–60 seconds to bloom the spices. 5. Remove from the heat and add the lemon juice. Taste and serve while the squash still holds its shape. ### Notes - Check the vadouvan label for salt before seasoning; blends vary considerably. ## Blackberries with Lemon Kefir Cheese and Mint Tart, thick cultured cheese makes a simple counterpoint to ripe blackberries. Mint keeps the finish fresh after the warm spices of the main course. ### Ingredients - 12 oz fresh blackberries - 1 cup Achadinha lemon kefir cheese - 8 small fresh mint leaves ### Instructions 1. Gently rinse the blackberries and dry thoroughly. 2. Divide the berries among four small bowls. Place a generous spoonful of lemon kefir cheese beside them. 3. Finish each bowl with two mint leaves and serve cool. ### Notes - Use thick, spoonable lemon kefir cheese, not liquid kefir. If unavailable, season thick plain kefir cheese with finely grated lemon zest and a little honey to taste. ## Overall Timing / Workflow The parsnips roast while the corn and aromatics cook. Cooking the fish last keeps it moist and lets every component arrive hot. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut and season the parsnips, then get them roasting. 2. 0:10 — Cut and process the corn; start the grits. Prepare the curry butter while the corn simmers. 3. 0:20 — Turn the parsnips. Cut the squash, dry and season the cod, and wash and dry the berries. 4. 0:25 — Finish the cumin tadka and stir it into the corn. Keep the corn warm and covered. Begin browning the squash. 5. 0:35 — Check the parsnips and remove when tender and browned. Finish the squash and keep warm briefly. 6. 0:38 — Sear and baste the cod. Loosen the corn with a splash of hot water and warm the dinner plates. 7. 0:50 — Plate the main course immediately. Assemble the chilled berry bowls just before dessert. ### Notes - Allow up to an hour overall if working with one skillet; cook the squash first, wipe the pan clean, then cook the cod. ## Plating Keeping the fish on the corn catches the curry butter, while placing the vegetables alongside preserves their browned surfaces. ### Instructions 1. Spoon a broad mound of cumin corn grits slightly off-center on each warm plate. 2. Set the cod on top, browned side up. Spoon the curry butter, shallot, garlic and curry leaves over the fish and allow a little butter to run into the corn. 3. Arrange a loose stack of parsnip batons on one side and a cluster of vadouvan squash on the other. 4. Serve the blackberry and lemon kefir cheese bowls separately after the main course. ## Leftover Path Separate storage keeps the vegetables from soaking up moisture and allows the delicate fish to be reheated gently. ### Instructions 1. Refrigerate the fish, corn and vegetables in separate shallow airtight containers within 2 hours. Eat the cooked components within 3 days. 2. Reheat the corn in a saucepan over low heat with a splash of water, stirring until steaming hot. 3. Reheat the parsnips and squash on a sheet pan at 400°F for 8–12 minutes, checking the squash early. 4. Warm the cod in a covered dish at 275°F with its remaining curry butter until it reaches 165°F; avoid prolonged heating. Alternatively, flake it cold over a lemon-dressed salad. 5. Keep leftover berries dry and separate from the kefir cheese. Refrigerate the cheese according to its package guidance and assemble fresh bowls when serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.