Caribbean Style Curry Cod Recipes

COCONUT CURRY FISH

Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

CURRIED COD

Curried cod image

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.

Provided by Katy Greenwood

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp oil
1 onion, chopped
2 tbsp medium curry powder
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod fillets (about 125-150g each)
zest 1 lemon, then cut into wedges
handful coriander, roughly chopped

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.

Nutrition Facts : Calories 296 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

WEST INDIES FISH CAKES WITH CURRY AIOLI

West Indies Fish Cakes With Curry Aioli image

The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!

Provided by PalatablePastime

Categories Caribbean

Time 27m

Yield 12 fish cakes, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
1 1/2 cups all-purpose flour
3 scallions, chopped
5 cloves garlic, minced
2 large eggs
1 teaspoon curry powder (Jamaican style preferred)
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
1 cup water
oil (for shallow frying; as needed)
lemon slice, for garnish (optional)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
2 teaspoons curry powder (Jamaican style preferred)
2 teaspoons fresh lemon juice
6 cloves garlic, minced (or more)

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.

Nutrition Facts : Calories 460, Fat 22.8, SaturatedFat 3.8, Cholesterol 108.3, Sodium 732.4, Carbohydrate 55.7, Fiber 2.4, Sugar 4.5, Protein 9.5

More about "caribbean style curry cod recipes"

CARIBBEAN FISH CURRY RECIPE | OLIVEMAGAZINE

Web Sep 14, 2018 Method STEP 1 Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning, and leave to sit while you make …
From olivemagazine.com
Cuisine Caribbean
Total Time 30 mins
Category Dinner
Calories 341 per serving

Caribbean Style Curry Cod Recipes

COCONUT CURRY FISH

CURRIED COD

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.

WEST INDIES FISH CAKES WITH CURRY AIOLI

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