SOUTH INDIAN FISH CURRY RECIPE, WITH COD & COCONUT | RICK ...
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
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
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
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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- 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.
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- Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve golden-side up on steamed rice, if you like, with the curry sauce spooned over and scattered with the chopped coriander.
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- Divide fish curry among bowls. Top with sliced red onion and cilantro. Serve with rice and lime wedges for squeezing over. Do ahead: Curry can be made 5 days ahead. Let cool, then transfer to an
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Reviews 4.4
Total Time 1 hours 20 minutes
Category Soups, Stews and Chili Recipes, Stews, Seafood
Calories 496.4 calories per serving
- Cover skillet, turn heat to low, and cook until fish flakes easily with a fork and stew is thickened, about 1 hour.
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