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 CURRIED COD



Tomato Coconut Curried Cod image

The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!

Provided by Kylie

Categories     Main Dish

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, diced
5 cloves garlic, minced
1.5 tablespoons curry powder
2 pints cherry or grape tomatoes
1 cup veggie stock
1 can full fat coconut milk
1 pound fresh cod
1/2 cup freshly chopped cilantro + more for garnish
1 tablespoon fresh squeezed lime juice
Kosher salt
fresh cracked pepper

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!

Nutrition Facts : Calories 247 calories, Sugar 3.6 g, Sodium 190.6 mg, Fat 17.9 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 2.6 g, Protein 16.1 g, Cholesterol 34.8 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

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

SPICY TOMATO AND COCONUT COD CURRY



Spicy Tomato and Coconut Cod Curry image

This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.

Provided by Mimi Harrison

Categories     mains

Time 40m

Number Of Ingredients 15

1 large white onion (finely diced (£0.09))
3 cloves garlic (minced (£0.69/3)=(£0.23))
75 g fresh ginger (chopped (£0.50))
1-3 mixed chillies (deseeded and chopped (£0.50))
2 tins of plum tomatoes (£0.28x2=(£0.56))
200 ml coconut milk (£0.59)
4 tbsp red Thai curry paste (£0.95)
400 g cod fillets (£3.30)
300 g long grain brown rice (£0.83/3=(£0.28))
Frozen mixed veg (£0.92)
Handful fresh mint (£0.50)
1 tbsp olive oil/coconut oil
200 ml fish stock
1 tbsp tomato puree
Optional chilli flakes

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.

Nutrition Facts : Calories 526 kcal, Carbohydrate 45 g, Fat 14 g, Protein 27 g, ServingSize 1 serving

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.

EASY TOMATO AND COCONUT FISH CURRY RECIPE



Easy Tomato and Coconut Fish Curry Recipe image

Time 35m

Yield Serves 4.

Number Of Ingredients 17

1 tablespoon coconut oil
1 medium onion, finely diced
2 cloves garlic, minced
1 stalk lemongrass, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely grated
1 teaspoon coriander seeds, freshly ground
1 teaspoon mustard seeds, freshly ground
1 teaspoon cumin seeds, freshly ground
1 teaspoon fine sea salt
400 grams (14 ounces) tomatoes, either fresh and coarsely chopped, or drained from a jar of whole peeled tomatoes
200 ml (6 3/4 ounces) full-fat coconut milk (= half of a standard can)
1 small fresh chili pepper, thinly sliced (optional)
Optional vegetables: green peas, sugar peas, sliced chard greens or spinach leaves
600 grams (1 1/3 pounds) fillets of mild-flavored, sustainable white fish of your choice
Fresh Thai basil, thinly sliced, or cilantro leaves
Lime juice, for serving
Thai or basmati rice, cooked, for serving

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.

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

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

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

TOMATO-COCONUT CURRY STEAMED HADDOCK



Tomato-Coconut Curry Steamed Haddock image

Tomato-Coconut Curry Steamed Haddock is a great recipe that keeps the meaty, flaky texture and flavor of the haddock and brings it to a whole new level with the base steaming sauce of red curry, coconut and beautiful ripe tomatoes that gently infuse and cook the fish, absolutely a deliciously fragrant dish.

Provided by Loreto

Categories     Fish

Time 45m

Number Of Ingredients 11

2 -10 oz pieces Haddock
1/4 cup veg oil
2 tsp sesame oil
2 shallots, chopped
1/4 cup mild red curry paste
3 Tbsp grated ginger
a handful of fresh basil, chopped
1 cup coconut milk
3 cups cherry tomatoes, halved
1 Tbsp lime juice
salt and pepper to taste

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!

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