Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted. Cover the pan and simmer for 15 minutes.

Tomato Coconut Curried Cod Recipe Asian Cooking Coconut Curry Curry

Stir to combine cover and simmer for 10 minutes.

Cod curry. Firstly make the curry sauce cook the onion garlic ginger and spices. Mix the garlic and ginger into the frying pan. Remove fish and set aside.

In a large saucepan saute onion in oil until golden brown. Bring the curry together. Reduce to a simmer and cook for 10-12min until mixture forms a loose paste consistency.

Add chili powder cumin coriander turmeric and stir to mix for about 1 minute. Season the cod all over with a little salt pepper and the curry powder. Add cinnamon bay leaf ginger and garlic.

Heat the oil in a frying pan over medium heat. Heat a lug of groundnut oil in a large pan add the mustard seeds and curry leaves and cook until the seeds start to pop. Add the shallot garlic ginger and chilli and.

Cover pot and poach fish in the curry cooking liquid for 7-10 minutes or until it. Add the curry powder and stir till fragrant. Once the vegetables are soft pour the coconut milk and water into the pan and stir well.

Season the cod on both sides with salt and pepper then place in the pan and cook for about 2 minutes on each side depending how thick your fish is. Pour in the coconut milk bring to the boil and simmer for 3-5 mins to reduce slightly then add the cod and spinach. Mix in cumin coriander cardamom turmeric and salt.

Nestle cod fillet into the curried tomatoes and cover with sauce. How to cook COD Fish Curry in Easy Steps in Indian Punjabi StyleHarjinderSidhu CodFishCurry SidhuDIY EasyStepsIngredients2 lbs. Serve immediately with coriander leaves and the rice.

Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake 57 minutes thicker pieces will take longer to cook. Season cod with salt and nestle into curry. Place onion in the frying pan.

Add the water bring to the boil then add the cod. Heat the butter in a frying pan and cook the onion till lightly browned and soft. Stir through the ginger chillies coconut cream and 4tbsp water and bring to the boil.

Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread. Add the passata tomato puree and fish stock and stir to combine. Continue to saute for another 1 minute.

Cover with a lid and simmer for another 5 minutes or until the cod is flaky and opaque and the prawns pink and opaque. Bring the curry to simmer and once it starts simmering add the fish. This recipe is featured in.

How to cook curry cod Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Uncover squeeze over the lime juice and scatter with the reserved onions and garlic. Stir the beans and prawns into the curry sauce then nestle in the pieces of cod.

Add chopped tomato chilies and cod into the sauce stir to mix. Cut the fish into chunks. 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.

Meanwhile stir in the bite-sized cauliflower florets. Add the garlic and root ginger and cook 1 minute more ensuring the garlic does not brown. Cook for 5 minutes or until cooked through occasionally shaking the pan gently to distribute the heat avoid using a utensil to stir as the fish is delicate and will break up.

Reduce heat to low and cook stirring often 15 minutes or until soft and brown. Add a tablespoon of oil to the same pan over medium heat and 1 tablespoon of curry paste. Set aside to refrigerate for 1-2 hours I no longer leave it.

Add the lime juice coconut milk chopped tomatoes and peanut butter.

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