Coconut Cod Curry
I’m in the kitchen today with Rachel Gurjar cooking up a delicious South Indian recipe. In today’s news video, Rachel came over and showed me how to make her delicious Coconut Cod Curry recipe. It is packed with many layers of flavor from the unique cooking methods used in Indian Cuisine. What gives this curry its creamy gravy is shredded coconut blended together with loads of spices, dried chilies, and tamarind concentrate.
Not only did I enjoy trying an Indian fish recipe, but I had so much fun cooking on my channel with Rachel! She’s an incredibly talented recipe developer, photographer, and an all around fun person! You should definitely watch our video, below, and then follow her on Instagram!
Coconut Cod Curry
Ingredients
- 1 ½ pound fresh cod, cut into 2 inch pieces
- 1 cup fresh coconut grated
- 1/2 cup tamarind pulp
- 5 curry leaves
- 1 cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoons kosher salt
- 4 cloves
- 2 garlic cloves
- 1 teaspoon turmeric powder
- 1 tablespoon chilli powder
- 6 red chillies dried
- 1 tablespoons ginger, chopped
- 2 cups basmati rice, cooked according to package directions
- Cilantro, chopped for garnish
Add whole:
- 3 green chillies (optional)
- 1/2 shallot, sliced
- 1/2 cup full fat coconut milk
For Tadka:
- 8 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
Instructions
- Grind all ingredients together to make a paste, add 4 cups of water to a pot and add this paste along with coconut milk, shallots and green chillies. Bring to boil and add cod, simmer until cod is cooked, about 5 minutes.
- For Tadka, add oil in a small pan, heat on medium. Add mustard seeds, cumin seeds, and curry leaves and saute till seeds start to crackle. Pour this over the cod curry. Garnish with cilantro
- Serve hot with steamed rice.
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