Curried Corn With Cod Prawns Recipes

CURRIED COD

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.

SAUTEED CURRIED CORN

Steps:

• Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.

CORN MEAL CRUSTED COD

Steps:

• Pre-heat oven to 375º F
• Combine all of the crust ingredients together in a mixing bowl and stir until combined and then press and compact with your hands.
• Season the cod on both sides with salt and fresh black pepper and place on a lightly greased pan.
• Now cover each piece of cod with a thin layer of the crust and gently push into the fish until set in place.
• Place in the oven and bake for about 10-12 minutes until fish is cooked. If the crust is not browned enough, turn oven onto the broil setting and place the fish on the top rack until crust is lightly browned.
• Now pre-heat a large pan on medium heat, add the oil, sui choy and the peppers and sauté until sui choy begins to brown.
• Add the tomato, curry powder and salt and cook for 8 minutes or so, stirring occasionally.
• Plate veggies first with the cod on top, serve and enjoy.

CURRIED PRAWNS

Steps:

• Shell and devein prawns. Heat oil in a large heavy-based saucepan over medium heat; add brown onion. Cook, stirring, until soft but not coloured.
• Add the paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute.
• Gradually stir in the milk. Stir constantly until mixture boils and thickens. Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.
• Serve with steamed rice, sprinkled with green onion.

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!

CURRIED CORN WITH SHRIMP

Steps:

• Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.
• Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.
• Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.
• Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)
• Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney.

CURRIED CORN

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

CURRIED CORN WITH COD & PRAWNS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
• Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.

GREEN CURRY WITH SHRIMP

Steps:

• Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
• Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
• Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.