Why cod and curry?
If you're new to preparing fish on a regular basis, you may not have experienced the wonder of spicy, creamy sauces paired with seafood yet. If that's the case, we can't think of a single better dish to try than our Alaska cod saag curry. Fish, in general, goes well with a wide variety of flavor profiles, but it tends to do the best with spicy choices like curry powder, peppers, and cayenne pepper. This is because the mild flavor of most fish is best suited to build upon with several layers of flavors. Spices bring out the natural sweetness in fish, but also build a nice foundation for other layers, like the subtle sweetness of coconut milk and ginger. The heavy cream helps balance that kick of heat, cooling and calming just enough without dulling the flavors. We're not exaggerating when we use words like divine and heavenly—you really have to try this for yourself to fully understand it. Those who are familiar with creamy curry sauces and fish will be very pleased with this version, too. Aside from the taste aspects of cod and spicy curry, it's also important to note that the texture of the fish is vital to the success of this dish.
A few tips before you begin
No matter how simple or complex a recipe, being prepared in advance will go a long way in making sure your kitchen time is well spent and efficient. Fresh garlic can be minced up to three days in advance and stored in an airtight container, while fresh ginger can keep for a day or two once peeled and minced. Don't store them together though, as this will let the flavors mingle too long and will affect the finished flavor of the dish. Don't use powdered garlic of ginger for this recipe or you'll lose some of the special properties fresh versions bring. Choosing regular or light coconut milk won't affect the flavor, but may change the texture slightly. You can use fresh chicken broth, canned, or boxed, but we don't suggest using dried broth granules or soup packets as these contain a very high amount of sodium. If you're unsure how much you'll enjoy the spiciness of this dish, hold off on the cayenne pepper until after you've had a taste of the finished dish. You can always add it later.
In a large (12-inch) nonstick pan or stockpot, heat olive oil, shallots, garlic, ginger and curry over medium heat. Cook and stir 3 to 4 minutes until shallots are soft. Stir in coconut milk, fish sauce, cilantro, garam marsala and chicken broth. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove fillets; cover and keep warm.
Turn heat to high; reduce liquid by half, cooking about 5 minutes. Add cream and spinach, cover and cook until wilted.
To serve, portion 1/4 of spinach onto plate or shallow bowl, top with a seafood portion and sprinkle with cayenne pepper.
Nutrients per serving: 323 calories, 18g total fat, 9g saturated fat, 48% calories from fat, 62mg cholesterol, 25g protein, 16g carbohydrate, 4g fiber, 798mg sodium, 79mg calcium, and 360mg omega-3 fatty acids.
Where to buy Alaska cod online
Pacific cod can often be found fresh along the Pacific coast and nearby areas, but for those who don't live nearby or for purchases made out of season, Global Seafoods offers great prices on frozen Alaska cod, delivered to your door. Backed by our guarantee, we're sure you'll love our quality and selection. Have you tried this recipe? Let us know what you think in the comments below!
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