Cod Curry Recipes

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COD CURRY



Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

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.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g

SUPER-QUICK FISH CURRY



Super-quick fish curry image

A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 8

1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1-2 tbsp Madras curry paste (we used Patak's)
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread

Steps:

  • Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
  • Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium

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

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

COD CURRY



Cod Curry image

Another way to prepare cod. While the meal is simmering on the stove, you are free to entertain your guests.

Provided by Peter Pan

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb cod, cut into 2 inch pieces
1 large onion, chopped
3 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1 bay leaf
1 teaspoon fresh ginger, chopped
3 garlic cloves, smashed
1 teaspoon chili powder, to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 large tomatoes, chopped
1 -2 fresh green chile, chopped, to taste
1 teaspoon salt, to taste

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.

Nutrition Facts : Calories 231.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 48.7, Sodium 657.3, Carbohydrate 10.6, Fiber 2.8, Sugar 4.8, Protein 22

GREEN CURRY COD



Green Curry Cod image

This recipe is a mildly hot fish curry, which is delicious when accompanied by a fresh green salad, rice, and crusty bread.

Provided by CHEDDAR88

Categories     Seafood     Fish

Time 55m

Yield 4

Number Of Ingredients 10

1 cup unsweetened coconut cream
1 (12 ounce) can green curry sauce
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon olive oil
1 medium green bell pepper, thinly sliced
1 medium red onion, thinly sliced
½ leek, thinly sliced
3 cloves garlic, diced
1 pound cod

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
  • Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
  • Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
  • Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 12.8 g, Cholesterol 41.6 mg, Fat 29.2 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 19.8 g, Sodium 417.2 mg, Sugar 2.5 g

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  • In a blender, blend the onion, garlic, coconut, chile, and peppercorns, and set aside. Heat the oil in a wide, heavy-bottomed pan.
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RICK STEIN'S COD CURRY | DINNER RECIPES | WOMAN & HOME
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2.6/5 (1.6K)
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Total Time 30 mins
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QUICK GOAN-STYLE COD CURRY MEAL KIT DELIVERY | GOODFOOD
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