Tomato Coconut Curry With Cod Recipes

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COCONUT TOMATO CURRY WITH COD & BROWN RICE



Coconut Tomato Curry with Cod & Brown Rice image

A simple curry with heart-healthy protein that is full of flavor from its combination of spices, coconut milk, fire-roasted tomatoes, and lime juice. Serve over brown rice to create an easy weeknight meal or a dish worthy of serving to guests.

Provided by Shannon Emery

Categories     Dinner

Time 55m

Number Of Ingredients 14

1 1/2 cups short grain brown rice
3 cups chicken broth or water
2 tablespoons coconut oil
1 medium onion, coarsely chopped
3 garlic cloves, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
2 teaspoons medium curry powder (see notes below)
1/4 teaspoon crushed red pepper flakes
1 (14.5 ounces) can diced fire-roasted tomatoes
1 (14 ounces) can unsweetened coconut milk
1 teaspoon kosher salt
4 (4-ounce) cod fillets, about 1 1/2 inches thick
1/2 lime, squeezed (plus extra lime wedges for serving)
2 tablespoons Italian parsley, chopped (plus more for serving if you're like me and like a lot of parsley!)

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).

Nutrition Facts : Calories 332 calories, Sugar 5.3 g, Sodium 735.9 mg, Fat 20.8 g, SaturatedFat 17.1 g, TransFat 0 g, Carbohydrate 12.7 g, Fiber 2.3 g, Protein 22.6 g, Cholesterol 52.1 mg

TOMATO-COCONUT CURRY WITH COD



Tomato-Coconut Curry with Cod image

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.

Provided by Andy Baraghani

Categories     Shallot     Ginger     Curry     Tomato     Coconut     Milk/Cream     Cod     Fish     Basil     Lime Juice     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 10

1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

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.

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