COD & SPINACH YELLOW CURRY RECIPE | BBC GOOD FOOD
Provided by: Charlie Clapp
Categories: Dinner, Main course, Supper
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|1 tsp garam masala|
|1 tsp turmeric|
|1 tsp smoked paprika|
|250g cod fillet, cut into bite-sized chunks|
|2 tbsp groundnut oil (or any flavourless oil)|
|1 onion , finely sliced|
|2 garlic cloves , finely sliced|
|thumb-sized piece ginger , grated|
|400g can coconut milk|
|100g fresh spinach|
|cooked basmati rice and naan bread, to serve (optional)|
- In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
- In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.
- Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.
Calories 651 calories, FatContent 49 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.5 milligram of sodium
POACHED COD IN TOMATO CURRY RECIPE | BON APPÉTIT
Provided by: Andy Baraghani
Yield: 4 servings
|3 Tbsp. virgin coconut oil or vegetable oil|
|1 red chile, halved, seeded, thinly sliced|
|1 1″ piece fresh ginger, peeled, thinly sliced|
|2 garlic cloves, thinly sliced|
|4 cardamom pods, crushed|
|1 tsp. ground coriander|
|½ tsp. ground turmeric|
|2 pints cherry tomatoes (about 1¼ lb.)|
|¼ cup unsweetened coconut cream|
|4 5-oz. skinless cod fillets|
|1 cup basil leaves, torn if large|
- Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.
- Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
- Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.
THIS AROMATIC THAI POACHED COD TAKES JUST 30 MINUTES RECIPE …
If you can’t find baby bok choy, thinly sliced white or green chard is a great substitute. Serve with a crusty whole-grain baguette or roll to soak up the extra sauce and a crisp glass of Riesling.
Provided by: Ivy Odom
Total time: 30 minutes
Yield: Serves 4 (serving size: 6 oz. cod, 1 cup vegetables, and 3/4 cup broth)
|1 tablespoon canola oil|
|1/2 cup thinly sliced shallots|
|1 (2-inch) piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.)|
|2 garlic cloves, minced (about 2 tsp.)|
|2 teaspoons Thai red curry paste|
|1/2 cup dry white wine|
|2 (14-oz.) cans light coconut milk, well shaken|
|3 tablespoons fresh lime juice|
|3/4 teaspoon fish sauce|
|3/4 teaspoon kosher salt, divided|
|4 (6-oz.) skinless cod fillets|
|1 tablespoon sesame oil|
|5 cups thinly sliced baby bok choy (about 10 oz.)|
|1/4 cup cilantro sprigs|
|8 lime wedges|
- Heat canola oil in a 4-quart Dutch oven over medium-high. Add shallots, ginger, and garlic; cook, stirring often, until shallots are tender, about 5 minutes. Stir in curry paste, and cook until fragrant, about 1 minute. Stir in wine, and cook until liquid almost evaporates, 2 to 3 minutes. Add coconut milk, lime juice, fish sauce, and 1/2 teaspoon salt. Cover and cook until the mixture comes just to a simmer, 5 to 7 minutes. Sprinkle remaining 1/4 teaspoon salt over fish; place fillets in a single layer in simmering liquid in Dutch oven. Cover and cook until fish flakes easily with a fork, 7 to 9 minutes. Meanwhile, heat sesame oil in a large skillet over medium-high. Add bok choy; cook, stirring often, until browned and tender, about 6 minutes. Using a spatula, transfer fish to 4 bowls. Ladle broth evenly over fish; add bok choy. Garnish with cilantro, and serve with lime wedges.
Calories 283, CarbohydrateContent 9 g, FatContent 11 g, FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 3 g, SodiumContent 663 mg, SugarContent 3 g, UnsaturatedFatContent 7 g
COCONUT CURRY FISH RECIPE – NYT COOKING
Provided by: Millie Peartree
Total time: 30 minutes
Yield: 4 servings
|2 tablespoons olive oil|
|2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips|
|2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips|
|1 medium onion, sliced|
|Kosher salt and freshly cracked black pepper|
|1 1/2 tablespoons Jamaican curry powder (hot or mild)|
|2 garlic cloves, minced|
|1 tablespoon grated ginger|
|4 (6-ounce) fillets frozen fish, such as whiting or cod|
|1 (14-ounce) can coconut milk|
|2 scallions, trimmed and thinly sliced, for garnish|
|Fresh cilantro leaves and tender stems, for garnish|
|White rice or couscous, for serving|
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.