TOMATO-COCONUT CURRY WITH COD
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.
Provided by Andy Baraghani
Categories Shallot Ginger Curry Tomato Coconut Milk/Cream Cod Fish Basil Lime Juice One-Pot Meal Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
- Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
- Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
- Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.
COCONUT FISH CURRY
Steps:
- Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
- Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 18.7 g, Cholesterol 17.6 mg, Fat 14.2 g, Fiber 4.4 g, Protein 12.3 g, SaturatedFat 11.5 g, Sodium 50.8 mg, Sugar 7.3 g
COCONUT FISH AND TOMATO BAKE
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Provided by Yewande Komolafe
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
- Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
- Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
- Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.
TOMATO AND COCONUT FISH CURRY
Adapted from Monica Bhide on npr.org. A delicious fish curry with plenty of spice. A nice yogurt and cucumber salad complements the spice well. This recipe was my first *excellent* curry. ***Note: brown mustard seeds and fresh curry leaves can be found at an Indian grocery store. Also, black mustard seeds may substitute for the brown.
Provided by Dulcet Kitchen
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
- Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
- Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
- Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
- Add the shrimp or fish and cook for 5 minutes.
- Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
- Serve promptly!
Nutrition Facts : Calories 335.6, Fat 25.5, SaturatedFat 11.7, Cholesterol 53.2, Sodium 242.7, Carbohydrate 8, Fiber 2.2, Sugar 4.8, Protein 19.8
COCONUT FISH CURRY & RICE
Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand
Provided by Claire Thomson
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.
- Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.
- Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.
- Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.
Nutrition Facts : Calories 497 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
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