Coconut Tomato Curry With Cod Brown Rice Recipes

COCONUT TOMATO CURRY WITH COD & BROWN RICE

Steps:

• In a medium pot, combine brown rice and broth (or water) and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes.
• After 45 minutes turn heat off and allow the cooked rice to sit for 10 minutes, covered.
• Remove the lid and fluff rice with a fork.
• Once the brown rice has been cooking for about 20 minutes, heat coconut oil in a 12" cast iron skillet over medium heat. Add onion and cook, stirring regularly, until softened and slightly caramelized (about 10 minutes).
• Add garlic, ginger, curry powder, red pepper flakes, and cook, stirring until fragrant (about 2 minutes).
• Add fire-roasted tomatoes, coconut milk, and salt, stirring until combined.
• Nestle the cod pieces in the sauce and cook for about 8 minutes. Flip cod over and cook an additional 7-8 minutes, or until the cod flakes easily with a fork.
• Once cod is cooked through, remove skillet from heat. Finish by squeezing fresh lime juice and scattering fresh parsley over top.
• Serve over brown rice with additional lime wedges and chopped parsley (optional).

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 CURRY FISH

Steps:

• Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
• Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.