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Quick Goan-Style Cod Curry

over Cilantro Rice

Cooking time

25 minutes

Servings

2/4

Calories

610 /serving

Many a phenomenal seafood curry has been sampled along the coastline of Goa. That Indian region served as inspiration for this cod dish, which swims in a sumptuous sauce combining coconut milk and tomato paste with exotic flavour powerhouses including ginger, garlic and tamarind (for a regionally characteristic tangy-sour note). Throw in hearty veggies like carrots and zucchini, and plate this curry over basmati rice for tantalizing aromas that will transform your evening.

We will send you:

  • 2 Cod fillets
  • 1 Bunch of cilantro
  • 20g Ginger
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 200g Carrots
  • 157g Basmati rice
  • 15ml Tomato paste
  • 165ml Coconut milk
  • 15ml Tamarind paste
  • 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)

Contains: Cod

You will need:

Medium pot
Large high-sided pan
Zester
Peeler
Oil
Salt & pepper
Total Fat
13 g
Saturated Fat
11 g
Sodium
830 mg
Total Carb
90 g
Sugars
11 g
Protein
31 g
Fibre
9 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, zest and quarter the lime. Peel and thinly slice the carrots into rounds on an angle. Quarter the zucchini lengthwise; medium-dice the zucchini and season with S&P. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
a picture
Make the curry
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ginger and garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and tamarind paste; season with ½ the spice blend. Cook, stirring frequently, 1 to 2 minutes, until dark red. Add the coconut milk and ⅓ cup water (double for 4 portions). Simmer, 2 to 3 minutes, until thickened.
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Cook the cod & vegetables
Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend and S&P. To the pan of curry, add the seasoned cod, carrots and zucchini. Cook, partially covered, 4 to 6 minutes (5 to 7 minutes for 4 portions), until the cod is partially cooked. Continue to cook, uncovered, 2 to 3 minutes (3 to 4 minutes for 4 portions), until the cod* is opaque and cooked through.
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Finish & serve
To the pan of curry, add the juice from up to ½ the lime wedges (to taste); stir well. To the pot of rice, add up to ½ the cilantro (to taste) and as much lime zest as you’d like. Divide the cilantro rice between your bowls. Top with the finished cod curry. Garnish with as much remaining cilantro as you’d like and drizzle with as much juice from the remaining lime wedges as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.