Cod fish curry
Cod fish curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cod fish curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cod Fish Curry is my original, spicy, creamy and very flavourful fish curry. It is very simple to make yet very tasty. Cod is not a fish generally used in.

Cod fish curry is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Cod fish curry is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have cod fish curry using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cod fish curry:
  1. Take 1 lb cod fish fillets
  2. Make ready 1/2 onion, chopped
  3. Take 1/4 cup cilantro
  4. Take 2 garlic cloves
  5. Make ready 1/4 tsp tamarind paste
  6. Take 2 tbsp canola oil
  7. Take 1/2 tsp turmeric powder
  8. Take 1/2 tsp cayenne pepper
  9. Take salt

Cod recipes on this page include alternative cod and chips, cod fishcakes with chilli dip and easy fish curry with naan bread. The extremely serious issue of cod sustainability is also examined. Vinegar adds a delicate sour flavor to this simple dish from Southern India; we use cod, but you could use another firm-fleshed fish if you like. From all cod fish recipes I know, this pan-fried cod might be the quickest seafood dish.

Steps to make Cod fish curry:
  1. Pass the garlic and coriander leaves through a mixer and make a garlic-coriander paste.
  2. Cut the fillets into 2-3 inch pieces. Marinate the fish pieces with salt, turmeric powder and chili powder for about 10 minutes.
  3. Heat 1 tbsp oil in a saucepan. When its hot enough, add the onion and sauté for 2-3 minutes on medium heat. Then add the garlic-coriander paste and sauté for a minute.Add ½ cup of water and tamarind paste. Let the curry simmer on low heat.
  4. In a pan, heat 1 tbsp of oil and pan fry the fish on medium heat. Fish cooks in no time so be careful. When both sides are brown transfer the pan fried pieces to the curry and let it boil just for a minute. Adjust the salt. Serve hot with rice or chapatti.

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