Ingredients with Measurements:
- 1 lb salted cod, soaked overnight and flaked
- 1 can coconut milk (13.5 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup water
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Begin by soaking the salted cod overnight in cold water. Drain and flake the cod into small pieces.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet and cook for an additional 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt to the skillet. Stir to combine and cook for 1 minute.
5. Add the tomato paste and stir to combine with the spices and vegetables.
6. Pour in the can of coconut milk and 1 cup of water. Stir to combine and bring to a simmer.
7. Add the flaked salted cod to the skillet and stir to coat with the curry sauce.
8. Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the salted cod is cooked through.
9. Squeeze the juice of 1 lime over the curry and stir to combine.
10. Serve the salted cod and coconut curry over rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the vegetables and spices, low heat for simmering the curry.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 12g
Protein: 38g
Sodium: 1800mg
Substitutions for ingredients:
- Instead of salted cod, you can use fresh cod or another white fish.
- If you don't have tomato paste, you can use ketchup or tomato sauce instead.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use shrimp or scallops instead of salted cod.
- Add diced bell peppers or carrots for extra vegetables.
Tips and tricks:
- Soaking the salted cod overnight helps to remove excess salt and soften the fish.
- Be careful not to overcook the salted cod, as it can become tough and rubbery.
- Taste the curry before serving and adjust the seasoning as needed.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the salted cod and coconut curry in a large bowl or on a platter with rice and fresh cilantro.
Garnishes:
Fresh cilantro, sliced scallions, chopped peanuts, or lime wedges.
Pairings:
This curry pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
Steamed rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the salted cod overnight to remove excess salt.
- Cook the salted cod to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Salted cod is a traditional ingredient in many Caribbean and West African dishes. It was originally used as a way to preserve fish for long periods of time.
Flavor profiles:
This curry has a rich and creamy coconut flavor with a spicy kick from the curry powder and other spices.
Serving suggestions:
Serve the salted cod and coconut curry with steamed rice and a side salad for a complete meal.
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