Cod in green coconut curry
A super-creamy curry. Fish is topped with sauteed leek, green pepper, garlic and a green coconut curry sauce, before being baked to perfection. Serve with freshly cooked rice, if desired.
Ingredients
Serves: 4
- 1/2 (400ml) tin coconut cream
- 350g green curry sauce
- 1 teaspoon dried dill
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium green pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 leek, thinly sliced
- 3 cloves garlic, diced
- 450g cod
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 190 C / Gas 5.
- In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt and pepper. Cook until heated through.
- Heat the olive oil in a frying pan over medium-high heat and cook the pepper, onion, leek and garlic about 5 minutes.
- Place the cod in a baking dish. Cover with the vegetables and top with the coconut cream mixture.
- Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (13)
Absolutely delicious!!! But I used coconut milk instead of cream and used green curry paste. Everyone I have cooked this for loves it! - 27 Jan 2015
Easy and very very tasty. I used straight up coconut milk and green curry paste and there was more than enough liquid to keep the fish moist in the oven and on our plates. - 08 Feb 2009 (Review from Allrecipes US | Canada)
Excellent recipe! Be careful not to overdo the curry, needs just the right amount to not overpower the flavor of the fish. Meal turn out great, went well with brown rice. - 07 Oct 2005 (Review from Allrecipes US | Canada)
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