Curried Cod Recipes

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.

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.

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.

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.

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.

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.