Fish Curry

Pearlescent cod flakes falling apart in a creamy coconut sauce. Bright yellow spices provide a deep, lingering warmth and a vibrant aroma.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 442
• Protein: 31 g
• Carbs: 16 g
• Fat: 28 g

Ingredients

• 600 g Atlantic cod ( cut into large cubes )
• 1 piece Onion ( sliced )
• 1 piece Red bell pepper ( in strips )
• 2 piece Garlic ( minced )
• 2 tbsp Sunflower oil
• 2 tbsp Ground curry
• 1 tsp Turmeric powder
• 400 ml Coconut milk
• 1 piece Lime juice
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro optional ( chopped )

Instructions

1. Garnish preparation

   Thinly slice the onion and red pepper. Mince the garlic. Cut the cod into large 3 cm cubes so they don't break apart during cooking.

2. Sweating aromatics

   Heat the sunflower oil in a pan. Add the onion and pepper. Sweat without browning until the onion is translucent.

3. Toasting spices

   Add the garlic, curry powder, and turmeric. Stir for one minute so the heat releases the spices' essential oils; the aroma should fill the room.

4. Sauce reduction

   Pour in the coconut milk. Bring to a simmer. Let it reduce over medium heat until the sauce coats the back of a spoon.

5. Poaching the fish

   Gently place the fish cubes into the sauce. Cover and poach for 5 minutes. The fish is ready when the flesh is opaque and flakes easily.

Chef's tips

• Don't stir too much once the fish is added, or you'll break the pieces.
• Add the lime juice at the very end to keep its brightness.
• If the sauce is too thin, remove the fish and reduce the liquid over high heat for two minutes.

Storage

Keep for 2 days in the fridge. Reheat very gently in a saucepan to avoid overcooking the fish.