Weeknight Curried Cod Stew Food

WEEKNIGHT CURRIED COD STEW

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.

CURRIED COD

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.

CURRY FISH STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
• Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

WEEKNIGHT RED CURRY

Steps:

• Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
• Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8-10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes.
• Season fish all over with salt and nestle into curry (add a little more water if it's very thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes.
• Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
• Do Ahead
• Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

CURRIED CREAMED COD WITH POTATOES

Steps:

• Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until tender. Do not overcook.
• Meanwhile, cut cod into 4 portions of about same size. Put pieces in one layer in skillet large enough to accommodate them comfortably. Add water and milk to cover fish.
• Add bay leaf, cloves, peppercorns, parsley and salt. Bring to boil and let simmer about 1 minute, no longer. Turn off heat, cover and let stand until ready to use.
• In saucepan combine butter, curry powder and flour. Stir until butter is melted and blended with curry powder and flour. Add scallions and cook, stirring, about 1 minute.
• Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth. Let simmer, stirring, about 5 minutes or until thickened.
• Add cream and stir to blend. Cook briefly.
• Drain potatoes and peel as soon as they are cool enough to handle. Slice. There should be about 4 cups.
• Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet. Pour curry sauce on evenly and serve.

CURRIED FISH STEW, GOAN STYLE

Steps:

• combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
• Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
• Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
• Heat oil and cook onion until golden: add tomato and cook 5 minute.
• Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
• Add fish and 1 tbsp of the marinade and simmer until fish is cooked.