Tomato Coconut Curry With Cod Recipes

TOMATO COCONUT CURRIED COD

Steps:

• Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2" high sides is ideal.
• Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
• Add garlic and cook for another minute, stirring frequently.
• Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
• Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
• Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
• Stir fresh chopped cilantro and lime juice in to the curry.
• Garnish with a little more chopped cilantro and enjoy!

COCONUT TOMATO CURRY WITH COD & BROWN RICE

Steps:

• In a medium pot, combine brown rice and broth (or water) and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes.
• After 45 minutes turn heat off and allow the cooked rice to sit for 10 minutes, covered.
• Remove the lid and fluff rice with a fork.
• Once the brown rice has been cooking for about 20 minutes, heat coconut oil in a 12" cast iron skillet over medium heat. Add onion and cook, stirring regularly, until softened and slightly caramelized (about 10 minutes).
• Add garlic, ginger, curry powder, red pepper flakes, and cook, stirring until fragrant (about 2 minutes).
• Add fire-roasted tomatoes, coconut milk, and salt, stirring until combined.
• Nestle the cod pieces in the sauce and cook for about 8 minutes. Flip cod over and cook an additional 7-8 minutes, or until the cod flakes easily with a fork.
• Once cod is cooked through, remove skillet from heat. Finish by squeezing fresh lime juice and scattering fresh parsley over top.
• Serve over brown rice with additional lime wedges and chopped parsley (optional).

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.