Cod Coconut Curry with Fresh Herbs & Lime Drizzle
Tender cod simmered in a rich, spiced coconut cream sauce, seared in butter and finished with cold-pressed olive oil and fresh lime.
Ingredients
For the Cod & Curry:
6 oz cod fillet (fresh or thawed)
1 Tbsp butter or tallow (for searing)
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp butter (for sauce)
½ tsp ground turmeric
½ tsp curry powder
½ tsp ground ginger
1 clove garlic, minced
¼ tsp chili flakes (optional, for heat)
½ cup full-fat coconut milk (canned, unsweetened)
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro or parsley
Optional Side:
½ cup steamed cauliflower rice (unsalted)
1 tsp butter (to finish)
Pinch of salt and turmeric (for color)
Finishing:
1 tsp extra virgin olive oil (drizzled cold at the end)
Fresh lime wedge
Macronutrients
(w/o cauli rice)
Protein: 38g
Fat: 42g
Carbohydrates: 5g
Preparation
Sear the Cod: Pat cod dry and season both sides with sea salt (¼ tsp) and black pepper (¼ tsp). Heat butter or tallow (1 Tbsp) in a skillet over medium-high heat. Sear cod for 2–3 minutes per side, until golden and opaque in the center. Remove and set aside.
Make the Coconut Curry Sauce: In the same skillet, lower heat to medium. Add butter (1 Tbsp), minced garlic (1 clove), turmeric (½ tsp), curry powder (½ tsp), ground ginger (½ tsp), and chili flakes (¼ tsp). Stir the spices for 30 seconds to bloom. Pour in coconut milk (½ cup) and stir well to combine. Simmer gently for 3–4 minutes until slightly thickened.
Stir in lime juice (1 Tbsp) and fresh herbs (1 Tbsp).
Combine & Finish: Return the seared cod to the pan. Spoon sauce over the top and let simmer gently for 1–2 minutes to reheat. Plate with optional buttered cauliflower rice. Drizzle 1 tsp olive oil over the top just before serving, and garnish with extra herbs and lime.
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