ROAST COD WITH COCONUT CURRY SAUCE
Debbie Major's cod recipe is full of fresh, fragrant flavours and makes a perfect dinner party meal.
Provided by delicious. magazine
Categories Fish curry recipes
Yield Serves 4
Number Of Ingredients 20
Steps:
- Heat the oven to 200ºC/fan180ºC/gas 6. For the curry sauce, put the shallots, garlic, ginger, chilli and passata/tinned tomatoes in a food processor and blend to a smooth paste. Add the chilli powder, salt, black pepper and turmeric, then bend briefly.
- Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the black mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer gently for 15 minutes. Taste, adjust the seasoning and keep warm while you cook the fish.
- Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod skin-side up and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.
- Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve golden-side up on steamed rice, if you like, with the curry sauce spooned over and scattered with the chopped coriander.
Nutrition Facts : Calories 377kcals, Fat 23.1g (17.9g saturated), Protein 38.8g, Carbohydrate 3g (1.7g sugars), Fiber 0.5g fibre
WEEKNIGHT CURRIED COD STEW
A flavourful curried cod stew ready in 30 minutes with only 15 minutes if prep time. It's simple to make, big on flavour and full of healthy ingredients like carrots, peppers, tomatoes and coconut milk.
Provided by Cristina
Categories Weeknight Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- First prepare the aromatics and vegetables. Chop the chilis, ginger and garlic or pulse in a food blender with a bit of oil. Dice the onion finely. Also slice the carrots, dice the peppers and cut the tomatoes into rough quarters. At this point you can also rinse, pat dry and rub the fish filets with about 1/4 of the curry powder and salt.
- Heat oil in a pan over medium-high heat (about a 7/10) and add the chilis ginger, garlic and onion. Sweat for a few minutes until aromatic and then add the carrots, peppers, tomatoes, curry powder, fenugreek, and salt. Cook for about another 2-3 minutes and then pour in the coconut milk, cover and simmer for about 10 minutes. This may be a good time to put some rice to cook if you like.
- Once the sauce has had a chance to cook and develop, gently place the seasoned fish filets into the pan. Once again cover and simmer for another 6-8 minutes.
- Once the fish flakes easily when pressed gently with a fork it's cooked. Serve with a squeeze of fresh lemon juice and a sprinkle of fresh coriander over a bed of warm and fluffy basmati.
Nutrition Facts : ServingSize 1, Calories 282, Sugar 7 g, Sodium 1339.2 mg, Fat 14.2 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 17.4 g, Fiber 4.8 g, Protein 25.7 g, Cholesterol 57.5 mg
COCONUT CURRY BAKED COD RECIPE
With just 5 ingredients and minimal prep time, this coconut curry baked cod recipe is one of my favorite easy fish recipes. Makes 4 servings.
Provided by Melissa Belanger
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
- In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
- Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
- Top fish with cilantro and serve with a generous portion of sauce.
Nutrition Facts : Calories 233 calories, Sugar 0.2 g, Sodium 754 mg, Fat 18.3 g, SaturatedFat 16.1 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.3 g, Protein 16.9 g, Cholesterol 39.1 mg
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
- Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
- While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
- Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
COD CURRY
Another way to prepare cod. While the meal is simmering on the stove, you are free to entertain your guests.
Provided by Peter Pan
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil until golden brown.
- Add cinnamon, bay leaf, ginger and garlic.
- Continue to saute for another 1 minute.
- Add chili powder, cumin, coriander, turmeric and stir to mix for about 1 minute.
- Add chopped tomato, chilies, and cod into the sauce, stir to mix.
- Season with salt.
- Cover the pan and simmer for 15 minutes.
- Remove bay leaf before serving.
- Serve on a bed of steamed rice and a side of salad.
Nutrition Facts : Calories 231.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 48.7, Sodium 657.3, Carbohydrate 10.6, Fiber 2.8, Sugar 4.8, Protein 22
TOMATO COCONUT CURRIED COD
The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!
Provided by Kylie
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2" high sides is ideal.
- Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
- Add garlic and cook for another minute, stirring frequently.
- Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
- Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
- Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
- Stir fresh chopped cilantro and lime juice in to the curry.
- Garnish with a little more chopped cilantro and enjoy!
Nutrition Facts : Calories 247 calories, Sugar 3.6 g, Sodium 190.6 mg, Fat 17.9 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 2.6 g, Protein 16.1 g, Cholesterol 34.8 mg
CARIBBEAN STYLE CURRY COD
Caribbean curry cod is for easy to make, fresh, delicious flavour coming straight to your dinning table.
Provided by Charla
Categories Main Entree
Time 45m
Number Of Ingredients 22
Steps:
- Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
- On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
- Once sealed, remove from the pan and set aside.
- Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
- Add the bell peppers and cook until soft for 5 minutes
- Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
- Stir in the tamarind paste and tomato
- Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
- Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
- Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
- Serving accordingly.
Nutrition Facts : Calories 460 kcal, Sugar 20 g, Sodium 138 mg, Fat 50 g, SaturatedFat 43 g, Carbohydrate 39 g, Fiber 10 g, Protein 35 g, Cholesterol 65 mg, ServingSize 1 serving
CURRIED COD WITH GEEL RYS (YELLOW RICE WITH RAISINS)
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan set over medium heat. Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay. Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices. Add the stock and thyme. Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour.
- Heat the oil in a large skillet set over medium-high heat. Sear the cod pieces until one side is crispy. Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through.
- Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups. Pour the liquid into a saucepan and add the rice and raisins. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
- To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth.
CURRIED COD
An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
- Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
Nutrition Facts : Calories 296 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
COD CURRY
This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
Provided by JENNIFERB3
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
- Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
- Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g
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