Cod Curry

Cod Curry

48 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
JENNIFERB3
Recipe by  JENNIFERB3

“This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
  2. Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
  3. Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

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Reviews (48)

Rate This Recipe
Laurin
22

Laurin

Fantastic! though I did tweak it a bit. I did not have any ginger paste or garlic paste so I just added a few dashes of ground ginger and minced garlic along with an extra bit of olive oil. Also instead of jalapenos, I used some hot chili sauce which I think better compliments the spices. This turned out perfectly. I love that it is low fat and full of flavor!

kattitudes
19

kattitudes

This was a wonderful way to get my picky husband to eat fish. Rather than use the extensive list of spices, I have a homemade curry powder mix I've made that gave this recipe a wonderful curry flavor. I threw in baby potatoes in the dish and let it all cook together. This is a family favorite now - we made it as often as we can get away with it. I highly recommend this taste!

chikalin
10

chikalin

i'm not really sure why this is called 'curry' when there is no curry powder involved. it was ok as stated, but it seemed like it was missing something. since the name involved curry, i decided to add curry powder - 6 tbsp, and 1/4 c fat free half and half. this made it much better in my opinion, something like a korma. definitely worth making again with the changes - and there really wasnt anything lost because i tried the sauce before i served it so i had time to add things.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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