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
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
BLUE-EYE COD WITH CURRY SAUCE
This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)
Provided by Jubes
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the 2 tablespoons of oil in a wok or saute pan until hot.
- Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
- Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
- Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
- Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
- Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.
ROASTED BLUE-EYE COD WITH HERB CRUST
This recipe came from the'Sydney Morning Herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it.
Provided by Kate in Katoomba
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190 degrees C.
- Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
- Transfer to a bowl and season to taste.
- Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
- Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
- Bake in the oven for about 10 minutes or until just cooked through.
- Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
- Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
- With a glass of chardonnay.
DR. SEUSS-INSPIRED RED FISH/BLUE FISH RECIPE BY TASTY
In honor of Dr. Seuss Day we made not one, but two, fish dishes. First, pieces of flaky cod fish and fresh grape tomatoes are nestled in a red curry sauce, then a blueberry-glazed salmon is plated up with whimsical blue potatoes for a Dr. Seuss-inspired dinner!
Provided by Tikeyah Whittle
Categories Dinner
Time 55m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F (150°C).
- Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
- Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
- Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8-10 minutes.
- Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20-22 minutes, or until the fish is opaque and easily flaked with a fork.
- Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
- Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
- Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 17 grams, Fat 35 grams, Fiber 3 grams, Protein 34 grams, Sugar 33 grams
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
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