Two in a row folks, two in a row. We had defrosted some cod the other day but then wimped out and ordered something, so we had to use this or it was going to go bad. It infuriates me when I let perfectly good food go bad. So last night…it was going to be cod. I came across this recipe which sounded good, and simple. I was feeling simple, so to speak.
COCONUT TOMATO CURRY WITH COD
2 tablespoons coconut oil
1 medium onion, coarsely chopped
3 garlic cloves, finely chopped
2 teaspoons medium curry powder
1/4 teaspoon crushed red pepper flakes
1 2-inch piece ginger, peeled, finely grated
1 (14.5 ounce) can diced fire roasted tomatoes
1 (14 ounce) can unsweetened coconut milk
1 teaspoon kosher salt
4 4-ounce cod filets, about 1 1/2 inches thick
1/2 lime, squeezed (plus extra lime wedges for serving)
2 tablespoons Italian parsley, chopped
Heat coconut oil in a 12″ cast iron skillet over medium heat. Add onion and cook, stirring regularly, until softened and slightly caramelized, about 10 minutes. (NOTE: I made garlic/onion oil with olive oil and used that, and then skipped the onion and garlic #lowfodmap)
Add garlic, curry powder, ginger, red pepper flakes, and cook, stirring until fragrant (about 2 minutes).
Add fire roasted tomatoes, coconut milk, and salt, stirring until combined.
Nestle the cod pieces in the sauce and cook for about 8 minutes. Flip cod over and cook an additional 7-8 minutes, or until the cod flakes easily with a fork.
Once cod is cooked through, remove skillet from heat.
Finish by squeezing fresh lime juice and scattering fresh parsley over top.
I used about half the amount of cod, because that's what we had, and added some blanched kale we had in the refrigerator. The recipe calls for putting it over brown rice, but we had Asian white rice so went with that. It was soooo good. I might try a vegetarian version for a house concert. Of course I used my beloved Penzey's (GO PENZEY'S) sweet curry powder and probably doubled the red pepper flakes. A good weeknight dish that could be gussied up as well.
Eating at my desk. Ugly, but delicious.