Cod Curry

dian recipes

27 Jun, 2021

Mix in cumin coriander cardamom turmeric and salt. This recipe is featured in.

Coconut Curry Cod Stew With Sweet Potato Rice Recipe Sweet Potato Rice Cod Stew Recipes

Heat the oil in a frying pan over medium heat.

Cod curry. 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. Season the cod all over with a little salt pepper and the curry powder. In a large saucepan saute onion in oil until golden brown.

Add chopped tomato chilies and cod into the sauce stir to mix. Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread. Nestle cod fillet into the curried tomatoes and cover with sauce.

Add the lime juice coconut milk chopped tomatoes and peanut butter. Add a tablespoon of oil to the same pan over medium heat and 1 tablespoon of curry paste. Add cinnamon bay leaf ginger and garlic.

Continue to saute for another 1 minute. 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. How to cook COD Fish Curry in Easy Steps in Indian Punjabi StyleHarjinderSidhu CodFishCurry SidhuDIY EasyStepsIngredients2 lbs.

Place onion in the frying pan. 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. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted.

Once the vegetables are soft pour the coconut milk and water into the pan and stir well. Add the garlic and root ginger and cook 1 minute more ensuring the garlic does not brown. Season cod with salt and nestle into curry.

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. Set aside to refrigerate for 1-2 hours I no longer leave it.

Stir through the ginger chillies coconut cream and 4tbsp water and bring to the boil. Uncover squeeze over the lime juice and scatter with the reserved onions and garlic. Bring the curry to simmer and once it starts simmering add the fish.

Pour in the coconut milk bring to the boil and simmer for 3-5 mins to reduce slightly then add the cod and spinach. Serve immediately with coriander leaves and the rice. Reduce heat to low and cook stirring often 15 minutes or until soft and brown.

Mix the garlic and ginger into the frying pan. Add the water bring to the boil then add the cod. Firstly make the curry sauce cook the onion garlic ginger and spices.

Cover pot and poach fish in the curry cooking liquid for 7-10 minutes or until it. Add chili powder cumin coriander turmeric and stir to mix for about 1 minute. Meanwhile stir in the bite-sized cauliflower florets.

Add the curry powder and stir till fragrant. Cover with a lid and simmer for another 5 minutes or until the cod is flaky and opaque and the prawns pink and opaque. Heat the butter in a frying pan and cook the onion till lightly browned and soft.

Stir the beans and prawns into the curry sauce then nestle in the pieces of cod. Bring the curry together. Add the passata tomato puree and fish stock and stir to combine.

Stir to combine cover and simmer for 10 minutes. Remove fish and set aside. Cover the pan and simmer for 15 minutes.

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 to a simmer and cook for 10-12min until mixture forms a loose paste consistency. 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.

Cut the fish into chunks.

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