Luscious Coconut Curry Cod (Print Version)
# Ingredients:
→ Creamy Curry Sauce
01 -
14 ounces of canned coconut milk (full-fat works best)
02 -
1 tablespoon of olive oil
03 -
1 teaspoon each of turmeric and ground ginger
04 -
1 tablespoon of curry powder
05 -
1/2 teaspoon of chili powder, if you want some spice
06 -
2 garlic cloves, finely chopped
07 -
1 tablespoon of fresh lime juice
08 -
A pinch of salt and a few cracks of black pepper
09 -
1 tablespoon of honey (totally optional)
→ Fish
10 -
Four 6-ounce pieces of cod
11 -
Season it up with some salt and pepper
12 -
Some fresh parsley or cilantro to top it off
13 -
A few lime wedges for squeezing over
# Instructions:
01 -
Heat some olive oil in a medium pan. Toss in the minced garlic and let it cook for a minute until you get that lovely aroma.
02 -
Stir in the curry powder, turmeric, ginger, and chili powder (if you want heat). Cook them for a couple of minutes to bloom the flavors.
03 -
Pour in your coconut milk and stir. Add lime juice, salt, and pepper, and sweeten with honey if desired. Simmer gently for 5 minutes to thicken up.
04 -
Preheat your oven to 375°F. Season the cod fillets with salt and pepper, then place them in a baking dish. Spoon the curry sauce all over the fish.
05 -
Bake the cod for about 20 to 25 minutes until it’s flaky when poked with a fork. Garnish with herbs and serve alongside lime wedges.
# Notes:
01 -
Want it spicy? Adjust the amount of chili powder.
02 -
Honey adds just a hint of sweetness, but it’s optional.
03 -
This dish pairs great with rice or even cauliflower rice.