Cod in Curry
Yield:
4 to 5 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cod fillets lightly poached in a curry broth, finished under the broiler, & topped with burst tomatoes. Served with rice and roasted asparagus
Ingredients
- Kosher salt and freshly ground black pepper
- 1 ½ to 2 pounds fresh cod fillets
- 1 ½ teaspoon ghee, butter or olive oil
- 1 cup cherry or grape tomatoes
- 1 small yellow onion, chopped
- 1 ½ teaspoons ginger, minced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon tomato paste
- 2 cups chicken broth
- A large pinch of kosher salt
- 1 bay leaf
- ¼ cup coconut milk
- Juice from half a lime
- ¼ cup chopped cilantro
- Lime zest, optional
Instructions
- Season cod fillets with kosher salt and freshly ground black pepper. Set aside. Heat ½ teaspoon ghee, butter, or olive oil over medium -high heat in an oven-safe or porcelain-lined cast iron skillet and add whole tomatoes. Heat the tomatoes until they begin to char and burst. Remove from the skillet and set aside.
- Add remaining teaspoon of ghee, butter, or olive oil to the same skillet and, on medium heat, sauté onion for about 1 minute until they begin to soften. Add ginger, garlic, and curry powder and toss for about 30 seconds – lower heat if needed to prevent the garlic from burning. Add tomato paste and toss for another 30 seconds. Add chicken broth and a bay leaf and bring to a simmer. Simmer for about 10-15 minutes until the liquid has reduced by about half.
- Stir in coconut milk and lime juice, then tuck cod fillets in the liquid – the liquid come at least halfway up each filet. Simmer for about 4 to 5 minutes depending on the thickness of the fillets. Add the burst tomatoes back to the skillet. Finish in the oven at 450 degrees for another 4 to 5 minutes. The cod fillets should be opaque white, and the tops should be starting to flake/split apart. Top with fresh cilantro and lime zest.
Leave a Reply