Cod And Green Bean Curry Recipes

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CARIBBEAN STYLE CURRY COD



Caribbean Style Curry Cod image

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

1 tbsp curry powder (see post for recipe liink)
1/2 tbsp coconut sugar (This helps to balance out the flavours)
2 tsp fish seasoning (see post for recipe link)
½-1lb g of cod ((300g-550g) can use monkfish, tilapia etc..)
1 tbsp curry powder
2 tsp Fish seasoning (see notes for the link)
1 can full fat Coconut milk (400ml)
1 large Tomato (or 1/3 cup/80ml of tomato paste)
1 medium onion (chopped)
1 bell pepper (chopped)
2 scallion (chopped)
4 garlic cloves (minced)
1 tbsp of ginger (grated)
1 tbsp of tamarind paste (heaped)
1 tbsp of Parsley (fresh or dried)
6 sprigs of Thyme (tied in a bundle)
1 tsp of black pepper
1 tsp pink salt
⅓ cup of water (80ml)
2 tbsp Coconut or olive oil
scotch bonnet (optional)
additional fish seasoning pink salt and pepper to taste

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

GREEN CURRY WITH COD AND GREEN BEANS



Green Curry With Cod and Green Beans image

Make and share this Green Curry With Cod and Green Beans recipe from Food.com.

Provided by PanNan

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb cod (halibut or other firm white fish would also work)
2 tablespoons vegetable oil
2 tablespoons green curry paste
15 ounces can unsweetened coconut milk
3/4 cup chicken broth
1/2 lb green beans, trimmed and cut crosswise into 1-1/2-inch lengths
5 kaffir lime leaves, torn into quarters (optional)
3 tablespoons fish sauce
1 tablespoon palm sugar (or light brown sugar)
1 handful fresh Thai basil (can substitute Italian basil)
1 fresh red chili pepper, thinly sliced on the diagonal (such as red jalapeà o or serrano) (optional)

Steps:

  • Cut the fish into bite-size chunks and set aside.
  • Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
  • Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Nutrition Facts : Calories 404.3, Fat 30.6, SaturatedFat 21.2, Cholesterol 48.7, Sodium 1278.3, Carbohydrate 10.8, Fiber 1.5, Sugar 5.6, Protein 25

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