Roast Cod with Coconut Curry Sauce
This dish is ALL about flavour. I like to cook this midweek as it doesn't require much effort or time, in fact you can have it on the table in under half an hour.
The sauce is the key to this recipe and whilst there appears to be a lot of ingredients going into it, you're likely to already have most of them in your store cupboard and the results are totally worth it. The taste is something along the lines of the best chip-shop curry sauce you've ever had and that familiarity combined with fish is the stuff dreams are made of! What's more it's incredibly good for you so guilt-free and delicious!
Roast Cod with Coconut Curry Sauce
Serves 4
4 x 200g cod fillets, cut 3-4cm thick
¼ tsp mild curry powder
1 tbsp coconut oil or ghee
For the coconut curry sauce
1 small onion, roughly chopped
4 garlic cloves, sliced
3cm piece fresh ginger, roughly chopped
1 chilli, roughly chopped
2 tbsp tomato passata
1 tsp hot chilli powder
½ tsp each salt and freshly ground black pepper
1 tsp ground turmeric
2 tbsp coconut oil or ghee
1 tsp mustard seeds
50g creamed coconut
300ml vegetable stock
100ml coconut milk
½ tsp light muscovado sugar
12 fresh or dried curry leaves
To serve:
brown rice, cooked to packet instructions
2 handfuls of spinach, washed and shredded
Heat the oven to 200ºC/fan180ºC/gas 6.
For the curry sauce, put the onion, garlic, ginger, chilli and passata in a food processor and blend to a smooth paste, adding a drop of water if needed. Add the chilli powder, salt, black pepper and turmeric, then blend briefly.
Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer for 20 minutes, stirring regularly, until thickened. Taste, adjust the seasoning and keep warm while you cook the fish.
Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.
Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve on steamed rice with spinach stirred through at the last minute and with the curry sauce spooned over.
The sauce is the key to this recipe and whilst there appears to be a lot of ingredients going into it, you're likely to already have most of them in your store cupboard and the results are totally worth it. The taste is something along the lines of the best chip-shop curry sauce you've ever had and that familiarity combined with fish is the stuff dreams are made of! What's more it's incredibly good for you so guilt-free and delicious!
Roast Cod with Coconut Curry Sauce
Serves 44 x 200g cod fillets, cut 3-4cm thick
¼ tsp mild curry powder
1 tbsp coconut oil or ghee
For the coconut curry sauce
1 small onion, roughly chopped
4 garlic cloves, sliced
3cm piece fresh ginger, roughly chopped
1 chilli, roughly chopped
2 tbsp tomato passata
1 tsp hot chilli powder
½ tsp each salt and freshly ground black pepper
1 tsp ground turmeric
2 tbsp coconut oil or ghee
1 tsp mustard seeds
50g creamed coconut
300ml vegetable stock
100ml coconut milk
½ tsp light muscovado sugar
12 fresh or dried curry leaves
To serve:
brown rice, cooked to packet instructions
2 handfuls of spinach, washed and shredded
Heat the oven to 200ºC/fan180ºC/gas 6.
For the curry sauce, put the onion, garlic, ginger, chilli and passata in a food processor and blend to a smooth paste, adding a drop of water if needed. Add the chilli powder, salt, black pepper and turmeric, then blend briefly.
Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer for 20 minutes, stirring regularly, until thickened. Taste, adjust the seasoning and keep warm while you cook the fish.
Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.
Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve on steamed rice with spinach stirred through at the last minute and with the curry sauce spooned over.
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