No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthy. Perfect for a quick weeknight dinner, this cod curry is light and creamy, smooth and very fragrant from the coconut, cumin, coriander and paprika. Feel free to substitute cod with any mild white fish like red snapper, haddock, halibut, pollock, tilapia, all work wonders!
Ingredients list for Cod Coconut Curry
Serves 4 :
- 1.10 pounds (500g) cod fillets (or other white fish: tilapia, haddock…)
- 1 shallot
- 1 clove of garlic
- 1 onion
- 1 tomato
- Cilantro (fresh if possible)
- 2 bay leaves
- 2 tablespoons peanut oil
- 1 tablespoon curry powder
- 1 pinch of cumin powder
- 1/2 teaspoon coriander seeds, crushed
- Salt and pepper
- 0.85 cup (20cl) of coconut milk
Whole Roasted Cauliflower With Butter Sauce
- 1 carrot
- 1 piece of fennel
- 1 small turnip
- 1 piece of celery ball
- 0.25 cup (65ml) water
1. Cut the fish fillets into cubes, place in a dish, season with salt and pepper, cover with cling film and chill.
2. Meanwhile, peel the shallots, garlic and onion and chop finely .
3. Remove the skin of the tomato (here’s a quick method). Scoop out the seeds and cut the flesh into small dices.
4. Fry shallots, garlic, bay leaves, curry, cumin, coriander seeds in a skillet with oil. Keep mixing.
5. Add the diced tomatoes, then stir in the coconut milk and let boil for 5 minutes.
6. When your sauce is smooth, add fish cubes and ground black pepper. Reduce heat and poach your fish for about five minutes into the sauce.
The vegetable garnish:
1. Peel and wash the vegetables, cut into julienne.
2. Stir fry the vegetables in a skillet with a tablespoon of oil for about 5 minutes over high heat. Stir constantly.
3. Add 0.25 cup (65ml) of water, put the lid on and cook for about 5 minutes (vegetables should stay crisp). Set aside and serve with fish and curry sauce.