Recipe #1892
Cod Curry with Coconut Milk
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) vegetable oil *
- 2 onions, minced
- 2 Tbsp. (30 mL) minced gingerroot
- 2 tsp. (10 mL) ground coriander
- 2 tsp. (10 mL) ground cumin
- 2 tsp. (10 mL) ground turmeric
- 1 1/2 cups (375 mL) coconut milk
- 3/4 cup (180 mL) water
- 1 potato, cubed
- 1 cup (250 mL) cubed, seeded tomatoes
- 1.5 lb. (675 g) cod fillets, cubed
- 1 1/2 cups (375 mL) snow peas
- 1 cup (250 mL) canned miniature corn *
Preparation
In a wok or large pan, heat oil and cook onion with ginger, coriander, cumin and turmeric over medium heat for 3 min., stirring constantly.
Add coconut milk and water and bring to a boil. Cover and simmer 5 min.
Stir in potato and tomatoes and simmer for 7 min.
Add cod, snow peas and miniature corn and cook for 5 min. more or until fish is easily flaked with a fork.
Suggestion
Reheated, this dish makes a tasty, nutritious lunch.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Walleye Fillets in Coconut Milk
- Pork with Coconut Milk
- Chicken Coconut Milk Soup
- Coconut Milk Butter
- Bream in coconut Milk
- Creamy Crab and Coconut Milk Soup
- Chicken with Curry and Coconut Milk
- Sautéed Coconut Curry Fiddleheads and Chicken
- Thai Red Curry and Coconut Soup
- Ginger Shrimp in Coconut Milk
Bream in coconut Milk
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