Poached Cod in Tomato Curry
This is an adapted recipe from Bon Appétite. I loved the idea of the original recipe, but the flavor was just so-so. I played around a bit to punch up the flavors and eat this at least once a month.
ingredients
3 Tbsp. virgin coconut oil or vegetable oil
2 red chile, halved, seeded, thinly sliced
1 2" piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
4-6 cardamom pods, crushed (or 1 teaspoon of cardamom powder)
1.5 tsp. ground coriander
t tsp. ground turmeric
2 pints cherry tomatoes (about 1¼ lb.)
¼ cup unsweetened coconut cream
Kosher salt
4 5-oz. skinless cod fillets (halibut works as well)
1 cup basil leaves, torn if large
lime to taste
directions
Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.
Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer cod to shallow bowls. Stir basil and lime into tomato curry, then spoon over fish. Pair with rice, millet, or toss in a bunch of spinach.
yield
Serves 4.
