Best 8 Cod Curry Recipes

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE

Steps:

• Preheat the oven to 400°F.
• To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
• Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
• In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
• To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

GREEN CURRY COD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
• Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
• Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
• Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.

COD AND GREEN BEAN CURRY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper.
• Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together.
• Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C).
• Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.

SPRING PEA GREEN CURRY WITH BLACK COD AND STRAWBERRY

Steps:

• Cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. Stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
• Pour chicken broth into curry-onion mixture; bring to a boil and add peas. Cover the pot with a lid and cook until peas are just tender, about 2 minutes.
• Pour peas mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. Stir in fish sauce and lime juice; season with green curry paste and salt to taste.
• Season black cod pieces all over with salt.
• Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
• Ladle green curry sauce into 4 bowls. Place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.

BLUE-EYE COD WITH CURRY SAUCE

Steps:

• Heat the 2 tablespoons of oil in a wok or saute pan until hot.
• Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
• Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
• Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
• Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
• Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.

COD CURRY

Steps:

• Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
• Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
• Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

SHRIMP CURRY ~ FLAVORS OF CAPE COD

Steps:

• 1. Saute' apple and onion in butter until soft ~ about 5 minutes. Stir in curry powder. Cook, stirring constantly, one minute. Mix in flour, stir for one minute, add salt, tomato juice and water. Bring to boil and simmer for 5 minutes covered. Add shrimp and cucumber. Heat, stir often, until curry is very hot and cucumber tender. Stir in yogurt.
• 2. Serve in chafing dish with toast points for appetizer, or over rice for main meal.

LEMON-CURRY COD

Steps:

• Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place fish on rack in broiler pan. Mix remaining ingredients spread evenly over fish. Broil with tops 4 to 6 inches from heat 5 to 8 minutes or until fish flakes easily with fork.1 Serving: Calories 165 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 60mg Sodium 480mg Carbohydrate 10g (Dietary Fiber 0g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.