Tomato Coconut Curried Cod Recipes

TOMATO-COCONUT CURRY STEAMED HADDOCK

Steps:

• Pre-heat oven to 300° F.
• In a medium cast iron pan heat up veg oil and toss in sliced shallots, and saute till golden and crispy on the edges about 3-5 minutes on med to high heat.
• With a slotted spoon take shallots out of the pan and set on paper towel. Season with a sprinkle of sea salt.
• In the cast iron pan with the oil from the shallots add sesame oil, grated ginger and red curry paste and stir until well incorporated and curry begins to stick to the pan.
• Add in tomatoes, coconut milk, and a handful of chopped basil, and stir. Cook for about 6-8 minutes and you will see curry wanting to stick to the pan again, take off heat.
• Season haddock with salt and pepper on both sides and place on top of the tomato curry mixture in the cast pan.
• Place in the preheated oven and cook until fish is nice and opaque and the thickest part of the fish flakes apart when pierced with a paring knife, about 18-22 minutes.
• Take out of the oven and serve with the sauce, a sprinkle of fresh basil, and sauteed shallots and a squeeze of lime juice on top.
• Enjoy!

CARIBBEAN STYLE CURRY COD

Steps:

• Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
• On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
• Once sealed, remove from the pan and set aside.
• Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
• Add the bell peppers and cook until soft for 5 minutes
• Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
• Stir in the tamarind paste and tomato
• Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
• Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
• Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
• Serving accordingly.

TOMATO COCONUT CURRY CHICKEN

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
• Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
• Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.

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).

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.

TOMATO COCONUT CURRIED COD

Steps:

• Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2" high sides is ideal.
• Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
• Add garlic and cook for another minute, stirring frequently.
• Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
• Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
• Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
• Stir fresh chopped cilantro and lime juice in to the curry.
• Garnish with a little more chopped cilantro and enjoy!

EASY TOMATO AND COCONUT FISH CURRY RECIPE

Steps:

• In a large skillet, melt the coconut oil over medium heat. Add the onion, garlic, lemongrass, ginger, coriander, mustard, cumin, and salt, and stir to combine. Cook for 4 to 5 minutes, stirring frequently, until softened and fragrant.
• Add the tomatoes and, if they are from a jar, crush them into chunks with your spoon or spatula. (I use these Earlywood flat spatulas in most of my cooking, and they are especially handy here.)
• Add the coconut milk and chili pepper, if using, stir, and bring to a simmer. If you wish to include some of the optional vegetables listed, add them now. Cook for 5 to 10 minutes, until the sauce is slightly reduced and the optional vegetables are al dente.
• Dice the fish into 2- to 4-cm (3/4- to 1 1/2-inch) pieces, depending on how firm the flesh of that fish is: if it's a fish that tends to flake easily when cooked, it's best to keep it in larger pieces so it won't fall apart in the sauce too much.
• Add the fish to the sauce and simmer for 5 minutes, until the fish is cooked through.
• Top with herbs and a squeeze of lime juice, and serve immediately, over rice if desired.

SPICY TOMATO AND COCONUT COD CURRY

Steps:

• Start by adding the diced onion and grated ginger in a large saucepan on a low heat with a tbsp of olive oil/coconut oil. Gently sautee for around 6 minutes, until the onions are translucent.
• Now add the deseeded and chopped chillies, thai paste, tomato puree and minced garlic to gently fry for two minutes before adding the plum tomatoes and stock. Reduce to a low simmer for 25 minutes.
• Meanwhile, defrost the cod fillets by placing the packet/ bag into room temp/ warm water. Also defrost the frozen mixed veg by placing in the microwave for 5 minutes. Run the veg through a colander to drain the excess water after microwaving.
• Pop your rice on to cook, timer set according to the packet time. Mine was 22 minutes.
• Once the curry has been cooking for around 25 minutes, use a hand blender to whiz the sauce into a smooth curry. This step is completely optional though, feel free to skip. Slowly stir the coconut milk into the pan and add the vegetables and cod to cook for a further 10 minutes, pan now covered with a lid.
• Serve with a sprinkle of mint leaves and some optional chilli flakes for some added heat.

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.

HOME

Steps:

• Method 1. Fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan and pour in 300ml boiling water. Add a pinch of salt, pop on a lid and bring to the boil. When it's boiling, turn the heat right down and gently simmer for 8 mins, till all the water has been absorbed and the rice is tender. Take the rice off the heat and leave to steam in the pan, lid on, for 3-5 mins to finish cooking it. 2. While the rice cooks, peel and finely chop the onion. Dice the tomatoes. Warm a wok or deep frying pan over a medium-high heat for 1 min, then add 1 tbsp oil and the chopped veg. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg look glossy. 3. Stir 1 tbsp Goan curry paste into the veg. Cook and stir for 1 min. Pour in the coconut milk, then half-fill the can with cold water (around 100ml) and pour that into the pan, too. Pop a lid on the pan (or use a baking tray if you don't have a lid) and bring to the boil. 4. While the curry sauce comes to the boil, trim the woody ends off the French beans and discard. Roughly chop the beans. 5. When the curry sauce is boiling, turn the heat down to a bubble. Stir the beans into the pan. Carefully slide the cod fillets into the pan. Pop the lid (or baking tray) back on the pan and simmer for 4-5 mins till the fish is cooked - it will be opaque and flake easily when pressed with a fork. 6. Fluff the rice up with a fork and divide between 2 warm plates. Top with the cod fillets, the veg and coconut sauce. Serve straight away.

WEEKNIGHT CURRIED COD STEW

Steps:

• First prepare the aromatics and vegetables. Chop the chilis, ginger and garlic or pulse in a food blender with a bit of oil. Dice the onion finely. Also slice the carrots, dice the peppers and cut the tomatoes into rough quarters. At this point you can also rinse, pat dry and rub the fish filets with about 1/4 of the curry powder and salt.
• Heat oil in a pan over medium-high heat (about a 7/10) and add the chilis ginger, garlic and onion. Sweat for a few minutes until aromatic and then add the carrots, peppers, tomatoes, curry powder, fenugreek, and salt. Cook for about another 2-3 minutes and then pour in the coconut milk, cover and simmer for about 10 minutes. This may be a good time to put some rice to cook if you like.
• Once the sauce has had a chance to cook and develop, gently place the seasoned fish filets into the pan. Once again cover and simmer for another 6-8 minutes.
• Once the fish flakes easily when pressed gently with a fork it's cooked. Serve with a squeeze of fresh lemon juice and a sprinkle of fresh coriander over a bed of warm and fluffy basmati.

ULTIMATE COD AND COCONUT STEW

Steps:

• Rub enough olive oil onto cod fillets to coat; season with salt and pepper.
• Heat about 1 tablespoon olive oil in a skillet over medium-high heat; saute onion, red bell pepper, and garlic until tender, about 2 minutes. Stir diced tomatoes into onion mixture. Arrange cod fillets on top of tomato mixture and pour coconut milk over fillets. Sprinkle green onion over cod fillets and top with Sriracha hot sauce.
• Cover skillet, turn heat to low, and cook until fish flakes easily with a fork and stew is thickened, about 1 hour.

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.

TOMATO COCONUT CURRIED COD

Steps:

• Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2" high sides is ideal. Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently. Add garlic and cook for another minute, stirring frequently. Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper. Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.Stir fresh chopped cilantro and lime juice in to the curry.Garnish with a little more chopped cilantro and enjoy!