Cajun Creole Indian Cod Recipes

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CAJUN-CREOLE-INDIAN?? COD ??



Cajun-Creole-Indian?? Cod ?? image

Two cuisines 1 dish and an Indian adaptation. So would you like to try it. Make it like the original or use my additions. From a Readers Digest Cookbook.

Provided by Girl from India

Categories     Cajun

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 thick cod steaks (175 g , I use kingfish)
20 whole black peppercorns
10 allspice berries (I use a combo of nutmeg, cinnamon and cloves)
1 teaspoon coriander seed
2 dried red chilies
2 cloves garlic
1/4 teaspoon ginger paste (my addition)
1/4 teaspoon turmeric (my addition)
1 teaspoon cumin seed (this I add - not in the original recipe)
2 tablespoons virgin olive oil
25 g unsalted butter
1 lime, juice of
lime wedge (to garnish)
coriander sprig (to garnish)

Steps:

  • Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
  • Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
  • Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
  • Until the fish is cooked.
  • Take the fish out and keep warm in a warm oven or a warm platter covered.
  • Add lime juice and stir till bubbling.
  • Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
  • Serve hot.

SPICY CAJUN STYLE COD



Spicy Cajun Style Cod image

Make and share this Spicy Cajun Style Cod recipe from Food.com.

Provided by Dancer

Categories     Cajun

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/3 lbs cod fish fillets
lemon juice
salt and pepper
4 tablespoons cajun spices
butter
sour cream

Steps:

  • Drizzle cod fillets with lemon juice.
  • Salt and pepper to taste.
  • Rub fillets with cajun spices and coat well.
  • In very hot skillet, cook fillets in butter for 4 minutes on each side.
  • Remove from skillet and serve immediately.
  • Serve with sour cream, carrot and zucchini cut into julienne.
  • Garnish with fresh parsley or dill.

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