Caribbean Style Curry Cod Recipes

RUNDOWN (JAMAICAN CODFISH CURRY)

Steps:

• Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
• Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
• Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.

CREOLE FISH CURRY

Steps:

• Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
• Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
• Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

COD CURRY

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.

COD CURRY

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.

WEST INDIES FISH CAKES WITH CURRY AIOLI

Steps:

• You can prepare the aioli in advance if you wish (just keep it refrigerated).
• Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
• Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
• Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
• Heat 1-2 inches cooking oil in a large skillet until hot.
• Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
• Do not overcrowd pan.
• Drain fish cakes on paper toweling.
• Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.