We're getting yet another atmospheric river. We ran into the laundromat to get that weekly chore done and out of the way and I stopped by the store on the way home. It was sunny when we walked in and raining when we walked out. We weren't in there very long, either. Anyhow, it's supposed to be rainy and windy for the next few days, at least. I figured it would be a good day for a lighter fish dinner. I had a nice filet of cod and this recipe just fit the bill nicely.
This dish gets served over Basmati rice. You could do this with halibut, too. It would be delicious!
First, before you do anything, make the Tikka Curry Paste. This is super simple and it blitzes up in a few seconds in a food processor.
Tikka Curry Paste
2 cloves garlic
1 red chili pepper with seeds removed
2 inches fresh ginger, peeled and roughly chopped
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon avocado oil
1 tablespoon tomato paste
2 tablespoons roughly chopped cilantro
Pinch of sea salt
Process all in food processor until everything is smooth and no big pieces remain.
You'll want to set this aside until the recipe calls for it.
You'll want to baby the onions along until they get some really great golden color on them. This part, you can't rush it. It takes time.
It really starts to turn into something special once you add in the Tikka Masala Paste.
Then it gets hit with coconut milk. I let it simmer for a bit.
Once it simmers for a few minutes, I added in the cod chunks. These simmer for about 5 minutes or so, until they are cooked through.
This is what it looks like before you garnish with some chopped fresh cilantro.
Cod Mappas
Serves 2
1 tablespoon avocado oil
2 small red onions, diced
2 cloves garlic, minced
1/2 pound (2 large) roma tomatoes, chopped
2 tablespoon Tikka Masala Sauce (see recipe above)
1 (15 ounce) can coconut milk
1 pound cod, cut into bite-sized chunks
Chopped cilantro
In a skillet, over low heat, cook onions in avocado oil, until very soft and golden brown. This will take quite a while. Add garlic and tomatoes. Cook about 5 minutes. Add Tikka Curry Paste and cook for 4-5 more minutes. Add coconut milk, bring to a boil.
Add fish and gently simmer for 5-8 minutes or until fish is cooked through. Sprinkle with cilantro. Serve over Basmati rice.
Sounds interesting. What do you do with the rest of the tikka curry paste?
ReplyDeleteMake some egg fried rice with it.
DeleteThanks for posting the recipe. I would actually cut it in half and then use the 1/2 can of coconut milk to make coconut rice. We eat fish 2 or 3 times a week so I'm always looking for new recipes. This is a good one.
ReplyDeleteBob absolutely loved this, which is amazing. He doesn't really care for much fish. You could absolutely use 1/2 of the can of coconut milk to make the rice. That would be really tasty. I didn't because we had coconut rice 2 nights in a row previously. I wanted the extra sauce to soak the rice in but coconut rice with this dish would be super tasty!
Delete