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
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
COD CURRY
Another way to prepare cod. While the meal is simmering on the stove, you are free to entertain your guests.
Provided by Peter Pan
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil until golden brown.
- Add cinnamon, bay leaf, ginger and garlic.
- Continue to saute for another 1 minute.
- Add chili powder, cumin, coriander, turmeric and stir to mix for about 1 minute.
- Add chopped tomato, chilies, and cod into the sauce, stir to mix.
- Season with salt.
- Cover the pan and simmer for 15 minutes.
- Remove bay leaf before serving.
- Serve on a bed of steamed rice and a side of salad.
Nutrition Facts : Calories 231.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 48.7, Sodium 657.3, Carbohydrate 10.6, Fiber 2.8, Sugar 4.8, Protein 22
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
CURRIED COD WITH GEEL RYS (YELLOW RICE WITH RAISINS)
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan set over medium heat. Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay. Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices. Add the stock and thyme. Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour.
- Heat the oil in a large skillet set over medium-high heat. Sear the cod pieces until one side is crispy. Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through.
- Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups. Pour the liquid into a saucepan and add the rice and raisins. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
- To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth.
CURRIED BEAN & COCONUT COD
Enjoy this healthy, creamy cod curry. This cheat's version combines sweetcorn and unsweetened coconut yogurt, which is lower in fat than coconut milk
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 15
Steps:
- Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
- Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
- Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
- Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.
Nutrition Facts : Calories 514 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
CURRIED CREAMED COD WITH POTATOES
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1368 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
- Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
- While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
- Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
CURRIED CORN WITH COD & PRAWNS
Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
- Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.
Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CURRIED FISHCAKES
Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
- Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
- Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
- Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
- Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.
Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
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