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5 from 1 vote

Poached Cod in Tomato Curry

Prep Time10 minutes
Cook Time21 minutes
Total Time31 minutes
Course: dinner
Cuisine: Indian, Thai
Keyword: basil, cardamom, coconut cream, cod, garlic, ginger, gluten free, ground coriander, red chile peppers, tomatoes, turmeric
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 3 tablespoons vegetable oil or coconut oil
  • 1 red chile halved, seeded, thinly sliced or 1/2 teaspoon dried red pepper flakes, add more if you like it spicy
  • 1 1" piece fresh ginger peeled, thinly sliced or minced
  • 2 garlic cloves thinly sliced
  • 1/2 teaspoon ground cardamom or 4 cardamom pods popular spice used in many curries
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 pint red cherry tomatoes approx 16-20 tomatoes. See NOTES section below.
  • 1/4 cup unsweetened coconut cream
  • 2 6-oz skinless cod fillets
  • Big handful of basil leaves torn if large
  • Squeeze of fresh lime before serving
  • Kosher salt for seasoning cod and curry

Instructions

  • Heat oil in a medium pan over medium heat. Once oil is heated add chile, ginger, and garlic and cook, stirring occasionally, until garlic has softened but not browned, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Then add tomatoes and cook, stirring occasionally until the tomatoes begin to burst, gently pressing down on the tomatoes if necessary until they release their liquid, 10-15 minutes. (Mine took 10 minutes). Stir in coconut cream and season curry with kosher salt.
  • Reduce heat to medium-low. Season fish with salt on both sides and then nestle into curry. Cover and cook at a low simmer for 5-7 minutes, turning fish halfway. If your fillets are thick they may need a few more minutes to cook. The fish should be opaque and easily flake when prodded with a fork.
  • Transfer cod to a platter with the tomatoes and curry. Garnish with basil and spoon some of the curry onto the basil leaves. Finish dish with a squeeze of lime.

Notes

Grape tomatoes can also be used in this recipe but they don't release as much liquid as cherry tomatoes. Whole tomatoes (either canned or fresh) can also easily be used in this recipe. Just be sure to de-seed the tomatoes.
Four cardamom pods crushed or 1 teaspoon crushed cardamom can also be used in place of the ground cardamom.
Experiment with substituting shrimp or scallops for the cod. Cooking time will need to be reduced.
This recipe can easily be doubled.