Description
Enjoy the exotic flavors of South India with this Coconut Cod Curry infused with saffron butter. A rich and aromatic dish that is sure to impress!
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds fresh cod fillets, cut into large chunks
- 1 tablespoon saffron threads
- 2 tablespoons ghee or unsalted butter
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
Spices and Seasonings:
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 green chilies, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
Ground Spices:
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
Liquids and Garnish:
- 1 (14-ounce) can full-fat coconut milk
- ½ cup water or fish stock
- juice of 1 lime
- salt to taste
- chopped fresh cilantro for garnish
Instructions
- Soak the Saffron: In 2 tablespoons of warm water, soak the saffron threads and set aside.
- Sauté Aromatics: Heat coconut oil in a skillet, add mustard seeds, cumin seeds, onions, garlic, ginger, chilies, and curry leaves. Sauté until fragrant.
- Add Spices: Stir in turmeric, coriander, red chili powder, and garam masala, cooking briefly.
- Create Curry Base: Pour in coconut milk, water/stock, salt. Simmer and add cod, cooking until done.
- Prepare Saffron Butter: Melt ghee/butter, mix with saffron water.
- Finish and Serve: Drizzle saffron butter over curry, add lime juice, cilantro. Serve hot with rice or flatbread.
Notes
- Adjust chili to taste.
- Substitute fish with halibut or haddock.
- For richer flavor, add heavy cream with coconut milk.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
