Roast Cod With Coconut Curry Sauce Recipes

COCONUT CURRY BAKED COD RECIPE

Coconut Curry Baked Cod Recipe image

With just 5 ingredients and minimal prep time, this coconut curry baked cod recipe is one of my favorite easy fish recipes. Makes 4 servings.

Provided by Melissa Belanger

Categories Main Course

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 individual cod fillets
Salt & pepper
1 1/2 cups coconut milk
2 teaspoons grated fresh ginger
2 teaspoons curry paste
Chopped fresh cilantro (amount to taste)

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.

Nutrition Facts : Calories 233 calories, Sugar 0.2 g, Sodium 754 mg, Fat 18.3 g, SaturatedFat 16.1 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.3 g, Protein 16.9 g, Cholesterol 39.1 mg

ROAST COD WITH COCONUT CURRY SAUCE

Roast cod with coconut curry sauce image

Debbie Major's cod recipe is full of fresh, fragrant flavours and makes a perfect dinner party meal.

Provided by delicious. magazine

Categories Fish curry recipes

Yield Serves 4

Number Of Ingredients 20

Ingredients

4 x 200g skin-on sustainable cod fillets, cut 3-4cm thick
¼ tsp mild curry powder
1 tbsp coconut oil or ghee
1 tbsp roughly chopped fresh coriander to garnish
For the coconut curry sauce
50g shallots, roughly chopped
3 garlic cloves, sliced
3cm piece fresh ginger, roughly chopped
1 medium-hot red chilli, deseeded and roughly chopped
2 tbsp tomato passata or tinned chopped tomatoes
1 tsp kashmiri (medium-hot) chilli powder (if unavailable use mild chilli powder), or to taste
½ tsp each salt and freshly ground black pepper
1 tsp ground turmeric
2 tbsp coconut oil or ghee
1 tsp black mustard seeds
50g creamed coconut (see Know-how)
300ml good quality fish or fresh vegetable stock
100ml coconut milk
½ tsp light muscovado sugar
12 fresh or freeze-dried curry leaves (see know-how)

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.

Nutrition Facts : Calories 377kcals, Fat 23.1g (17.9g saturated), Protein 38.8g, Carbohydrate 3g (1.7g sugars), Fiber 0.5g fibre

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