Cod in a Coconut Curry

Grilled fish or fish bathed in a sauce of brown butter is good, but this dish is amazing. Coconut curry is super creamy and vegetables add a fresh note to the dish. You have to try it. Spiciness can be adjusted after taste.

“COCONUT CURRY IS SUPER CREAMY AND VEGETABLES ADD A FRESH NOTE.“

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Makes 4 portions

Time

Cooking time: 40 min

Ingredients

• 2 spring onions
• 1 tbs minced fresh ginger
• 1 tsp dried turmeric
• 2 carrots, julienned
• 100 g snow peas, julienned
• 100 g green peas
• 400 ml full fat coconut milk
• 1 tbsp curry paste
• 4 tbs soy sauce
• 4 cod fillets
• handful cilantro

1

Warm up skillet and add 2 tsp of oil. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently. After a minute add the carrots, snow peas and green peas. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.

• 2 spring onions
• 1 tbs minced fresh ginger
• 1 tsp dried turmeric
• 2 carrots, julienned
• 100 g snow peas, julienned
• 100 g green peas

2

Add the coconut milk and 1 tablespoon curry paste to the same skillet. Bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Add soy sauce and cook for more minute. Stir in the cooked vegetables.

• 400 ml full fat coconut milk
• 1 tbsp curry paste
• 4 tbs soy sauce

3

To prepare fish warm a skillet up and then add 2 tsp of oil. Season the fish with salt and pepper. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side.

• 4 cod fillets

3

Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

• handful cilantro