Curried Oven Steamed Fish Recipes

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CARIBBEAN STYLE CURRY COD



Caribbean Style Curry Cod image

Caribbean curry cod is for easy to make, fresh, delicious flavour coming straight to your dinning table.

Provided by Charla

Categories     Main Entree

Time 45m

Number Of Ingredients 22

1 tbsp curry powder (see post for recipe liink)
1/2 tbsp coconut sugar (This helps to balance out the flavours)
2 tsp fish seasoning (see post for recipe link)
½-1lb g of cod ((300g-550g) can use monkfish, tilapia etc..)
1 tbsp curry powder
2 tsp Fish seasoning (see notes for the link)
1 can full fat Coconut milk (400ml)
1 large Tomato (or 1/3 cup/80ml of tomato paste)
1 medium onion (chopped)
1 bell pepper (chopped)
2 scallion (chopped)
4 garlic cloves (minced)
1 tbsp of ginger (grated)
1 tbsp of tamarind paste (heaped)
1 tbsp of Parsley (fresh or dried)
6 sprigs of Thyme (tied in a bundle)
1 tsp of black pepper
1 tsp pink salt
⅓ cup of water (80ml)
2 tbsp Coconut or olive oil
scotch bonnet (optional)
additional fish seasoning pink salt and pepper to taste

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.

Nutrition Facts : Calories 460 kcal, Sugar 20 g, Sodium 138 mg, Fat 50 g, SaturatedFat 43 g, Carbohydrate 39 g, Fiber 10 g, Protein 35 g, Cholesterol 65 mg, ServingSize 1 serving

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