Sri Lankan Curried Cod
(25 minutes, serves 4)
This is a simple curry rich with coconut milk and green chili, appropriate for any whitefish. Cod is lovely in this, but you could also use tilapia, bass, grouper, haddock, catfish, snapper — mildly flavored, quick-cooking fish that usually aren’t too expensive.
A great weeknight meal, and feel free to double the recipe for leftovers in the next few days; this will also freeze well for a rainy day; rice freezes well too, in a Ziplock with the air pressed out, so you could portion this out into meals and freeze. Add a little moisture to rice when reheating in the microwave.
2 lbs cod or other whitefish
1/4 cup vegetable oil
2-3 onions, chopped
1-2 T fresh ginger, chopped
5 cloves garlic, chopped
2 finger hot green chilies, chopped (adjust up or down as desired for heat)
1 TBL mustard seed
1 TBL cumin seed
1 tsp fenugreek / methi seed
Pinch of saffron threads
6-12 curry leaves, optional
1 tsp salt
2 cups coconut milk
Juice of one lime
NOTE: If making rice, start it first; it’ll be ready by the time you finish the curry.
1. Wash fish and dry on paper towels. Cut into roughly 1 inch pieces.
2. Sauté onions, ginger, and garlic on medium-high with spices, curry leaves, and salt until golden-translucent, stirring as needed.
3. Add coconut milk. Simmer for about 5-10 minutes, until well blended. Add lime juice, stirring so it doesn’t curdle.
4. Add fish and simmer an additional 5-10 minutes, until fish is cooked through, stirring occasionally. Taste and adjust seasonings as desired. Serve with rice; also nice with string hoppers, dosai or roti, or in a bowl with kale sambol.