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    • Cod with Coconut Curry

    Mark Sharron
    Medium difficulty
    35 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 12g; Protein 22g
    Cod with Coconut Curry is a delicious and easy-to-prepare seafood dish that is a great option for a weeknight dinner. This flavorful recipe combines cod fillets with a fragrant coconut curry sauce, creating a dish that is both comforting and flavorful. The combination of spices gives the dish a unique taste that is sure to please everyone at the table. The dish is also incredibly simple to make, requiring minimal preparation time and just a few ingredients. It is sure to become a family favourite in no time.  
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    Ingredients

    • 1 lb. cod fillet
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon garam masala
    • 1/4 teaspoon cayenne pepper
    • 1 can (14.5 oz.) coconut milk
    • 1/2 cup vegetable broth
    • 2 tablespoons tomato paste
    • 1/4 cup fresh cilantro, chopped
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Pour the sauce over the cod fillets and bake in the oven for 15 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.