Poached Cod in Tomato Curry by TheDevineKitchen
Poached Cod in Tomato Curry
Yield: 4 Servings
Its not quite barbeque season but we’re done with our winter standards. How about frozen fish for dinner? It took me years to figure out that it’s better to cook frozen fish frozen than to thaw it first. Here’s a fabulous poaching recipe to delight your senses, inspired by Bon Appétit. Serve over basmati rice. Brown or white, it’s your choice.
Ingredients:
3 tablespoons virgin coconut oil
1-inch piece of fresh ginger root, peeled and thinly sliced
2 large cloves garlic, thinly sliced
½ jalapeno, seeded and finely chopped (or use fresh Serrano chili if available)
4 cardamom pods, crushed (preferably toasted but not essential)
1 tsp ground coriander
¼ teaspoon ground turmeric
3 cups tomato Passata (tomato puree)*
1/2-cup unsweetened coconut cream (try Cha’s Organic Cream brand)**
Kosher or fine sea salt
Fresh ground pepper
4 5-oz (roughly 150g) skinless frozen cod fillets, wild being preferable
Several large handfuls baby spinach (roughly 6-8 cups)
*Passata is pureed, uncooked strained tomatoes sold in tall glass bottles. It’s thicker, smoother and perfect for sauces that don’t need to simmer for a long time. Crushed can tomato will work well as a substitute.
**When opening a can of quality coconut milk it will have a layer of cream on top, which is easily separated from the milk.
Method:
Remove fish from the freezer and season well with salt and pepper. Set aside.
In a medium saucepan, heat oil over medium heat until shimmering. Add ginger, garlic, chili and cook, stirring, until fragrant, 2 minutes. Add spices and continue to stir another 2 minutes.
Add tomato puree and stir to combine. Add coconut cream and stir until no visible streaks (reserve the coconut water to cook the rice). Bring to a low boil.
Nestle fish into curry. Reduce heat to low, cover and poach on low heat until fish is cooked through, approximately 20 minutes (when a fork comes out warm after being inserted into the thickest part of the flesh).
Using tongs, add the spinach and nestle into sides of curry. Continue to simmer until spinach has wilted 3-4 minutes.
Adjust seasoning.
Serve over basmati rice. Enjoy!
