Last night I made a really delicious Cod in Coconut-Tomato Curry Sauce. Not quite Thai, not quite Indian… it was really more of a what’s in my cupboard tonight kind of thing, which has always been my favorite way to cook.
Are you a fan of Chopped on the Food Network? I love that show. I think my Cod in Coconut Tomato Curry Sauce might have put me through to the dessert round. Seriously, it was a very tasty little dish and totally doable in under 30 minutes.
Here is what I did. First, I sautéed sliced onion in a little oil, then added diced jalapeño, fresh garlic and ginger, along with Madras hot curry powder, coriander, cumin, salt and pepper. I cooked the seasoned onion mixture a bit to release the fragrance of the spices, then added coconut milk, a can of diced tomatoes and a little sugar to the pan. Once the sauce began to boil, I added pieces of cod – mine came out of the freezer and were slightly frozen because I didn’t plan this ahead of time, but that was not a problem. I covered the pot and let the fish simmer and cook in the sauce for about 8 minutes. Meanwhile, I found some shredded coconut and slivered almonds in the cupboard, so I toasted those for a garnish. At the last minute, I tossed in chopped cilantro, then I served this beautiful curry over basmati rice. It was FANTABULOUS.
This simple curry sauce would also work beautifully with any flaky white fish, shrimp, or even scallops. If you like quick and easy gourmet, definitely give this a try.
|Cod in Coconut-Tomato Curry Sauce||
- 4 – 6 oz. cod filet pieces
- 1 Tbsp. vegetable oil
- 1 medium onion, thinly sliced
- 1 tsp. minced garlic
- 1 Tbsp. minced fresh ginger
- 1 jalepeno, seeded, and minced
- 2 Tbsp. Madras Hot Curry Powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 – 14.5 oz. can diced tomatoes and their juice
- 1 can unsweetened coconut milk
- 2 tsp. sugar
- 1 tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. fresh cilantro, chopped
- toasted almonds, toasted coconut, and lime wedges for garnish, if desired
- Heat the oil in a large sauté pan. When the oil is hot, add the onions. Cook over medium heat, stirring occasionally, for 4 to 5 minutes until they are soft, but not brown.
- Add the ginger, garlic, jalepeno, curry powder, coriander, cumin and salt and pepper and continue to cook for 2 minutes more.
- Add the tomatoes and their juices, the coconut milk and the sugar. Bring the sauce to a gentle boil and cook for another 3-4 minutes to combine the flavors.
- Place the fish filets into the sauce. Reduce heat to medium low and cover the pan.
- Cook the fish until it is cooked through, but not falling apart (4-8 minutes depending on the thickness of the fish).
- Just before serving, stir the chopped cilantro into the sauce.
- To serve, place a scoop of basmati rice on each plate. Top with a piece of fish and a generous ladle of sauce. Garnish with toasted coconut, lime wedges and almonds if desired.