Get ready for a flavor-packed adventure with our Coconut Curry Cod and Tri-Color Couscous! Imagine tender cod taking a dip in a creamy coconut curry pool, spiced up with a party of aromas like ginger, garlic, and a hint of heat from poblano and jalapeno peppers. Nestled on a cloud of fluffy couscous, it’s a match made in culinary heaven! Top it off with a squeeze of lime, a sprinkle of fresh cilantro, and a dance of green onions for a dish that’s not just delicious but a downright delight to the senses. Trust us, your taste buds will thank you!
Coconut Curry Cod with Tri-color Couscous Ingredients:
- Cod Fillet: Tender white fish that cooks flaky and absorbs flavors well.
- Tri-Color Couscous: Colorful, fluffy semolina grains with a subtle nutty taste.
- Coconut Milk: Creamy tropical liquid that adds richness and sweetness.
- Curry Powder: Aromatic blend of spices for warmth and depth.
- Shallot: Mild onion-like bulb with a hint of sweetness.
- Fresh Ginger: Zesty and spicy root for added depth and warmth.
- Fresh Garlic: Pungent cloves for bold flavor enhancement.
- Poblano Peppers: Mildly spicy peppers with a fresh, bright flavor.
- Jalapeno: Mildly spicy pepper with a fresh, bright flavor.
- Brown Sugar: Rich, caramel-flavored sweetener for depth.
- Coriander Powder: Citrusy spice for a subtle, warm kick.
- Salt and Pepper: Essential seasonings for flavor balance.
- Lime: Tangy citrus fruit for a refreshing zing.
- Cilantro: Fresh herb with a bright, citrusy taste.
- Green Onions: Mild, sweet onion flavor with vibrant color.
Recipe Tips and FAQs:
Can I use a different type of fish for this Coconut Curry Cod?
Absolutely! You can swap the cod with other white fish like halibut, haddock, tilapia, or mahi mahi. Each fish offers its own unique flavor and texture, ensuring delicious results. Just adjust cooking times as needed based on the type and thickness of the fillets.
Can I use a different type of milk for this Coconut Curry Cod?
Yes, you can use different types of milk as a substitute for coconut milk in this Coconut Curry Cod recipe. Dairy milk, almond milk, soy milk, or any other milk alternative can be used based on your dietary preferences or any allergies. However, keep in mind that using a different type of milk will alter the flavor and texture of the dish slightly. Adjustments may be needed to balance the flavors accordingly.
What can I serve with my Coconut Curry Cod?
There are many delicious side dishes that would pair well with Coconut Curry Cod. Consider serving it with naan bread for dipping into the flavorful curry sauce, or alongside roasted vegetables such as cauliflower, bell peppers, and carrots for added color and texture. Sauteed greens like spinach, kale, or bok choy with garlic and olive oil provide a nutritious accompaniment, while quinoa adds a protein-rich grain with a nutty texture. For a refreshing contrast, try a cucumber salad with a simple dressing of vinegar, olive oil, and herbs, or add a burst of flavor with sweet and tangy mango chutney.
How do I store leftover Coconut Curry Cod?
To store leftover Coconut Curry Cod, let it cool before refrigerating in separate airtight containers. Label with the date and refrigerate for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid to the sauce if needed. Enjoy fresh flavors when reheating!
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Coconut Curry Cod with Tri-Color Couscous
Equipment
Ingredients
- 4-6 cod fillets seasoned with salt and pepper
- 1 tbsp avocado oil
- 2 cups tri-color couscous
- 3 cups vegetable broth
For the Coconut Curry Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut oil
- 1 shallot finely chopped
- 1 inch piece of fresh ginger minced
- 2 cloves of fresh garlic minced
- 1 poblano pepper finely chopped (adjust to your spice preference)
- 1 jalapeno finely chopped (adjust to your spice preference)
- 1 tbsp brown sugar
- 2 tsp curry powder
- 1 tsp coriander powder
- Salt and pepper to taste
- corn starch slurry (2 tsp corn starch mixed with 2 tsp cold water)
For Garnish:
- Fresh lime wedges
- Fresh cilantro leaves
- Sliced green onions
Instructions
For the Cod:
- Preheat your oven to 375°F (190°C).
- Heat a bit of oil in an oven-safe skillet over medium-high heat. Place the seasoned cod fillets in the skillet and sear for about 2 minutes on each side until they develop a golden crust.4-6 cod fillets, 1 tbsp avocado oil
- Once seared, pour the coconut curry sauce over the cod fillets. Transfer the skillet to the preheated oven and bake for about 10-12 minutes (until it reaches an internal temp of 145), or until the cod flakes easily with a fork and is cooked through.
For the Tri-Color Couscous:
- In a separate saucepan, bring 3 cups of vegetable broth to a boil.3 cups vegetable broth
- Stir in the tri-color couscous and reduce the heat to low. Cover the saucepan and let it simmer for about 8-10 minutes, or until the couscous has absorbed all the liquid.2 cups tri-color couscous
- Fluff the couscous with a fork and keep it warm
For the Coconut Curry Sauce:
- In a medium-sized saucepan, heat a tablespoon of coconut oil over medium heat.1 tbsp coconut oil
- Add the finely chopped shallot, minced ginger, minced garlic, and finely chopped poblano and jalapeno peppers. Sauté for about 2-3 minutes or until they become fragrant and slightly softened.1 shallot, 1 inch piece of fresh ginger, 2 cloves of fresh garlic, 1 poblano pepper, 1 jalapeno
- Add the curry powder and coriander powder to the pan, and stir for another minute to toast the spices.2 tsp curry powder, 1 tsp coriander powder
- Pour in the can of coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to low.1 can (13.5 oz) full-fat coconut milk
- Add the brown sugar, salt, and pepper to taste. Simmer the sauce on low heat for about 5-7 minutes, allowing the flavors to meld together.1 tbsp brown sugar, Salt and pepper to taste
- Add in your corn starch slurry and mix well allowing to cook for about another minute.corn starch slurry
- Once the sauce has reached your desired consistency and flavor, remove it from heat and set it aside.
To Serve:
- Spoon the tri-color couscous onto plates. Place a cod fillet on top of the couscous. Drizzle some of the coconut curry sauce over the cod. Garnish with fresh lime wedges, cilantro leaves, and sliced green onions.Fresh lime wedges, Fresh cilantro leaves, Sliced green onions
Video
@cookinglikekate Coconut Curry Cod
♬ Loving Me – Janine
Notes
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Normally not a fish lover but thought I would give it a try. Easy to prepare and I loved it! Will make it again.
So happy this recipe was able to change your mind about fish dinners! It is definitely a favorite of mine 🙂