Creole Fish Curry

  5.0 – 2 reviews  • Cod Recipes
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 1 1/4 cups long-grain white rice
  2. 3 thin slices fresh ginger, plus 1 tablespoon finely grated
  3. Kosher salt and freshly ground pepper
  4. 3 tablespoons vegetable oil
  5. 3 sprigs thyme
  6. 2 green bell peppers, thinly sliced
  7. 1 onion, thinly sliced
  8. 3 cloves garlic, chopped
  9. 2 teaspoons Madras curry powder
  10. 4 plum tomatoes, chopped
  11. 1 1/2 pounds skinless cod fillets, cut into 2-inch pieces
  12. Fresh cilantro, for topping
  13. Lime wedges, for serving

Instructions

  1. Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
  2. Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
  3. Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
  4. Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

Nutrition Facts

Calories 510
Total Fat 13 grams
Saturated Fat 1 grams
Cholesterol 73 milligrams
Sodium 610 milligrams
Carbohydrates 60 grams
Dietary Fiber 4 grams
Protein 37 grams
Sugar 4 grams

Reviews

Harold Dunlap
Very flavourful, easy to make and healthy. Served the curry with coconut rice instead of the ginger rice.
Justin Vaughan
Delicious and easy!

 

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