Coconut Curry Baked Cod Recipes

ROAST COD WITH COCONUT CURRY SAUCE

Steps:

• Heat the oven to 200ºC/fan180ºC/gas 6. For the curry sauce, put the shallots, garlic, ginger, chilli and passata/tinned tomatoes in a food processor and blend to a smooth paste. Add the chilli powder, salt, black pepper and turmeric, then bend briefly.
• Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the black mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer gently for 15 minutes. Taste, adjust the seasoning and keep warm while you cook the fish.
• Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod skin-side up and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.
• 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.

COCONUT CURRY BAKED COD RECIPE

Steps:

• Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
• In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
• Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
• Top fish with cilantro and serve with a generous portion of sauce.

COCONUT COD

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
• Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
• Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

ROASTED COD WITH CASHEW COCONUT LIME TOPPING

Steps:

• For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
• Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
• For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
• Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
• Serve the fish with the cashew coconut topping and lime wedges on the side.

COD BAKED IN THAI GREEN CURRY SAUCE

Steps:

• Preheat oven to 400°F.
• In medium pan, whisk together coconut milk, curry paste, and minced pepper.
• Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
• Stir in basil, and season with salt and white pepper.
• Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes.
• Spoon a bit of sauce into the center of four individual plates.
• Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
• Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.

TOMATO-COCONUT CURRY WITH COD

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 SHRIMP CURRY WITH MANGO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
• Bake in the preheated oven until fork-tender, about 30 minutes.
• Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
• Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
• Serve curry over cooked rice.