Coconut Curry Cod with Cumin Potatoes and Spiced Spinach
Tips for Experienced Cooks
Ensure your skillets and pots have even heat distribution to prevent uneven cooking. Experiment by adding a splash of lime or lemon juice to the curry sauce to enhance its flavors. Be vigilant about the thickness of your fillets as this may affect the baking time - adjust accordingly. Try toasting the cumin seeds before using them in the spiced spinach for an added layer of nuttiness and aroma.
Step 1: Preheat oven and season cod
Preheat the oven to 400°F (200°C). Season the cod fish fillets with salt and pepper.
- Cod fish fillets
- Salt and pepper
Step 2: Sear the cod
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the cod fillets for 2 minutes on each side, until golden brown. Transfer the fillets to a baking dish.
- 1 tablespoon vegetable oil
- Cod fish fillets
Step 3: Bake the cod
Bake the cod fillets in the preheated oven for 10 minutes, or until the fish is cooked through.
- Cod fish fillets from step 2
Step 4: Prepare the curry sauce
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook until softened. Stir in the minced garlic, grated ginger, and curry powder. Cook for another minute until fragrant. Add the coconut milk, tomato paste, salt, and black pepper. Stir well to combine. Bring the sauce to a simmer and cook for 5 minutes.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 cup coconut milk
- 2 tablespoons tomato paste
- Salt and black pepper to taste
Step 5: Prepare the cumin potatoes
In a separate pot, boil the diced potatoes until they are fork-tender. Drain the potatoes and season with cumin powder, salt, and black pepper.
- 2 potatoes, diced
- 1 teaspoon cumin powder
- Salt and black pepper to taste
Step 6: Prepare the spiced spinach
In another skillet, melt the ghee or butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Stir in the red chili flakes, turmeric powder, and garam masala. Add the spinach leaves and sauté until wilted.
- 1 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 teaspoon red chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 cups spinach leaves
Step 7: Assemble and serve
To serve, place a scoop of cumin potatoes on each plate. Top with a portion of coconut curry cod and a side of spiced spinach. Garnish with fresh cilantro.
- Cumin potatoes from step 5
- Coconut curry cod from steps 2-4
- Spiced spinach from step 6
- Fresh cilantro for garnish
Enjoy your Coconut Curry Cod with Cumin Potatoes and Spiced Spinach!
Meat, Eggs, & Dairy
- 4 fillets cod fish
Fresh Produce & Herbs
- 1 onion onion
- 4 large potato
- 4 cups spinach leaves
- 1 bunch cilantro
Seasonings & Spices
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 2 teaspoons cumin powder
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
Pantry Items
- 2 tablespoons vegetable oil
- 1 can coconut milk
- 1 tablespoon tomato paste
