I’m all about the alliteration life. There is something quite pleasing about a recipe title with alliteration. Anyhow, I figured it was about time I shared another recipe with you. This is my coconut curried cod and it’s so quick to whip up, it’s perfect for a creamy and delicious weeknight curry.
I shared this to a Facebook foodie group yesterday and given the numerous requests for the recipe, I thought I’d have to stop being lazy and type it up. I’ve fallen into the habit of just uploading my food pictures to Instagram and not updating my blog. I would use the excuse that life is so hectic, but I guess given the year we’ve just had, one thing we’ve all learned to do more of is slow down. That said, I have worked through the pandemic and continue to. I’m also a mum to a 5 year old and have developed a love of health, fitness and running, so life is rarely slow or dull. Hope you enjoy the recipe and please do pop back and leave a comment if you try it. Much love! x
- 1 tbsp olive oil
- 1/2 a large red onion, finely chopped
- 2 tomatoes, roughly chopped
- 1 1/2 tsp garlic paste
- 1 1/2 tsp ginger paste
- 1 1/2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 50g creamed coconut block, chopped
- 1 tsp cornflour
- 250ml hot chicken stock
- Large handful of fresh coriander, chopped
- 1 lime
- Large handful of spinach
- 2 cod loin steaks
- 1 tsp dried chilli flakes
- 1 tsp black sesame seeds
- First prepare the coconut stock. Take the creamed coconut block and chop it into smaller shard like pieces. Add these to a jug of 250ml hot chicken stock. Stir until the coconut has dissolved into the stock. Add the cornflour and stir again until dissolved. Set aside.
- Heat the oil in a pan over a medium heat. Add the diced red onion and chopped tomatoes. Cook for a few minutes before adding the garlic and ginger. Cook for a further 1-2 minutes. Add the spices and stir to coat everything in the pan.
- After a minute or so, add the coconut stock to the pan, simmer for around 10 minutes. You can add more water if the sauce starts to thicken too much.
- Add the spinach, chopped coriander (reserving a little for garnish) and the juice of half a lime.
- Turn down the heat to a gentle simmer and add the coin loin steaks. Cook for 5 minutes (check the packet instructions as this will depend on the size of your fish). It should be a little bouncy to touch and flake away with a fork when cooked through.
- To plate up, serve topped with coriander, chilli flakes and black sesame seeds. Use the remaining half a lime for garnish.
I served this dish simply with nann, but it would be great with a side of plain boiled rice too.