SERVES 4
This hearty and mildly spiced stew-type dish that can be cooked using any flaky white fish such as cod, seabass or halibut. Even though red chilies and red chili powder are used in this preparation, I recommend using the milder varieties or simply tone down the amount of chili used. The flavors should come from the tomatoes and the coconut milk. You can consume this dish as a stew or with a side of steamed rice.
4 5-oz. skinless cod fillets
3 tbsp coconut oil or vegetable oil
4 dried red chilies
1 1-in piece of fresh ginger, peeled, thinly sliced
4 garlic cloves, thinly sliced
4 cardamom pods, crushed
1 tsp. coriander powder
½ tsp. turmeric powder
1¼ lb cultivar or cherry tomatoes
1 can (13.5 oz or 400 ml) of coconut milk. I prefer to use the Chaokoh brand
1 tbsp cilantro leaves, finely chopped
1 tsp red chili powder, adjust to taste. I prefer to use a mildly hot variety such as Kashmiri chili powder
½ tsp salt, adjust to taste
1 Heat the coconut oil in a medium sized pan over medium-high heat. Add dried red chilies, ginger, and garlic and sauté till garlic has softened, about 2 minutes. Add crushed cardamom, coriander powder and turmeric powder and sauté until fragrant, about 30 seconds.
2 Add tomatoes and cook, gently stirring occasionally, until tomatoes are cooked and have released their liquids, about 10 minutes. Stir in coconut milk, chopped cilantro, red chili powder and salt and bring to simmer.
3 Reduce heat to medium-low. Nestle the cod filets into the tomato coconut curry sauce. Cover and cook until fish is opaque throughout and beginning to flake, about 5-6 minutes. Adjust cooking time depending on the thickness of the filets.
Transfer to serving bowls and serve hot with a side of steamed rice.
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