Tomato Coconut Curry with Cod


Vegetable Oil 1/4 cup
Shallot 1, thinly sliced into rings
Salt 2 teaspoons
Ginger 2 inch piece, peeled, finely grated
Red Curry Paste 1/4 cup
Cherry Tomatoes 3 cups
Coconut Cream 1 can (5.4 oz.)
Cod Fillets (skinless/boneless) 4, patted dry
Basil Leaves 1 cup, torn
Lime Juice 1 tbsp.

(Use fresh ingredients when cooking Tomato Coconut Curry with Cod)

Preheat oven to 300°F.

Pour oil into a large saucepan, add shallot.

Set over medium-high and cook, stir often until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat, add ginger and curry paste.

Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream, bring to a simmer. Cook until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets with 1 teaspoon of salt, arrange over tomato mixture in pan.

Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil, lime juice, salt in a small bowl. Scatter over curry. Top with crispy shallots.



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