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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Poached Cod in Tomato Curry Recipe

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This recipe for Poached Cod in Tomato Curry, by , is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Schwedt

Category:
Category:

Ingredients:  
Ingredients:  
3
Tbsp. virgin coconut oil or vegetable oil
1red chile, halved, seeded, thinly sliced
1 1" piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
4 cardamom pods, crushed
1 tsp. ground coriander
tsp. ground turmeric
2 pints cherry tomatoes (about 1 lb.)
cup unsweetened coconut cream
Kosher salt
4 5-oz. skinless cod or halibut fillets
1 cup basil leaves, torn if large
Squeeze of Lime if desired

Directions:
Directions:
Step 1
Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 1215 minutes. Stir in coconut cream; taste and season curry with salt.
Step 2
Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 57 minutes (thicker pieces will take longer to cook).
Step 3
Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.

Number Of Servings:
Number Of Servings:
4

 

 

 

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