Cod back fillet Kerala curry with vegetables
Kerala, South India, the spices reservoir of the planet, has inspired this magnificent recipe. The association of Indian spices, perfectly cooked translucent cod back filet and vegetables will make you travel.
Low carbs, Cleanses
Ingredients
Portions:
4
200 g
King cod loin MSC FAO
100 ml
coconut milk
50 g
mushrooms
50 g
snow peas
50 g
yellow carrot
50 g
orange carrot
50 g
red onion
10 g
tomato paste
2 shallots
2 cloves garlic
1 tbsp
sunflower oil
Spices:
0.5 tsp
turmeric
0.5 tsp
black mustard seeds
0.5 tsp
cumin
0.5 tsp
black peppercorns
1 red chilli, sliced
5 curry leaves
0.5 tsp
fenugreek seeds
fresh coriander, for garnish
fine salt, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat sunflower oil in a large pan over medium heat. Add black mustard seeds, cumin, fenugreek seeds, and curry leaves. Sauté until the seeds start to crackle.
- Add chopped shallots, garlic, and red onion to the pan. Cook until the onions are translucent.
- Stir in the turmeric, black peppercorns, and red chilli. Cook for another minute before adding the coconut milk and tomato paste. Simmer for 5 minutes.
- Add sliced mushrooms, snow peas, yellow and orange carrots to the curry. Cook for 10 minutes or until the vegetables are tender.
- Place the cod back fillet into the curry, cover, and simmer for 5-7 minutes until the fish is cooked through and flakes easily.
- Garnish with fresh coriander before serving.
Adjust the spice level by adding more or less red chilli to suit your taste.
This curry pairs well with steamed rice or cauliflower rice for a low-carb option.