COD CURRY WITH COCONUT MILK RECIPES

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SOUTH INDIAN FISH CURRY RECIPE, WITH COD & COCONUT | RICK ...



South Indian Fish Curry Recipe, with Cod & Coconut | Rick ... image

A South Indian-style fish curry from Rick Stein. This mouthwatering cod curry incorporates fragrant spices cooked with creamy coconut milk and fresh coriander.

Provided by Rick Stein

Yield Serves 4-6

Number Of Ingredients 1

Cod, Fish

Steps:

  • Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed.

    Heat the oil in a heavy-based saucepan or karahi over a medium heat. Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2–3 minutes until fragrant. Add the water, bring to the boil then add the cod. Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).

    Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.

TOMATO-COCONUT CURRY WITH COD RECIPE RECIPE | EPICURIOUS



Tomato-Coconut Curry with Cod Recipe Recipe | Epicurious image

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

Total Time 50 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

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.

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