Yellow Curry Cod

 Yellow Curry Cod

2 Servings | 10-minute Prep Time | 1-hour Cook Time

Ingredients

2 Skinless Cod Fillets

For Curry Paste:

3 Whole Bulbs of Garlic

3 Large Shallots

5 inches of Fresh Ginger, peeled and sliced

4 Tbsp Olive Oil

3-15 Dried Thai Chili Peppers

¼ cup of Fresh Cilantro

2 Tbsp Curry Powder

2 Tbsp Lemongrass Paste

2 tsp Coriander

2 tsp Paprika

2 tsp Turmeric

1 tsp Ground Cinnamon

1 tsp Ground Ginger

1 ½ Tbsp Salt

For Curry:

Prepared Curry Paste

13.5 oz Can of Coconut Milk

1 cup Water or Broth

½ Yellow Onion, diced

2 cups Cooked Rice, prepared according to package instructions

Fresh Basil

Lime, cut into wedges 

Instructions

For Curry Paste:

Preheat oven to 375°F.

Prepare garlic for roasting by removing the outer layer of paper and slicing the tops so the roots stay intact, and the tips of the fresh garlic are exposed. 

Prepare the shallots by peeling them and slicing off the ends.

Place the garlic and shallots on a square of aluminum foil big enough to fold around them to create a packet.  Season with olive oil and salt. Wrap the packet so the opening is at the top and the oil cannot leak out while roasting.

Prepare the ginger slices in a packet the same way but be sure to keep them separate from the garlic and shallots because they take less time to roast.

Place both packets on a backing sheet for easy removal from the oven.

Roast the ginger packet for 20 minutes, or until the ginger is soft.

Roast the garlic and shallot packet for 50 minutes, or until both are soft.

Boil 1 cup of water while waiting for garlic to cool.  Rehydrate chili peppers for at least 10 minutes by pouring boiling water over them in a heat-safe dish.

Once garlic is cool enough to handle, squeeze/press from the root up, and it should come out as whole roasted pieces or a paste depending on the size of your bulbs.

Add ginger, garlic, shallots, and chili peppers to a food processor.

Add fresh cilantro, curry powder, lemongrass paste, coriander, paprika, turmeric, ground cinnamon, ground ginger, and salt to the food processor.

Process until paste forms. 

 

For Curry:

In a small fry pan, sauté the diced onion in olive oil.

Combine 2 rounded spoonfuls of curry paste, the can of coconut milk, the onion, and 1 cup of water or broth in a medium frypan. Bring to a boil over medium-high heat while constantly stirring. Then, taste and add more curry paste if desired.  

Lower the heat to low and wait for the temperature to drop to 140°F.

Make sure the temperature is staying at 140°F consistently, then gently slide your fish in, skin-side down.  Poach fish in curry sauce until flaky, about 7-10 minutes, depending on the size of your fillets.

Once done, use spoon to remove fish from curry and serve over rice with fresh basil and lime wedges on the side.