Updated: Mar 30, 2021
For about 2 months, I tried being a pescatarian. In the beginning, I was intimidated because I thought it was going to be super hard and feared only eating fish would get boring soon. To my surprise, it was quite exciting! I even lost 5 pounds just by doing so. I was always trying to figure out different ways to “beef up” my fish. This recipe has become one of my favorites. The earthiness and spice complement the flavor of the white fish.
Equipment you will need:
1 non-stick skillet
1 1/2 pounds of cod fillets
1 pint of grape tomatoes
1 serrano pepper (thinly sliced)
1 tbsp of ginger paste
1/2 cup of coconut milk
2 cloves of garlic (thinly sliced)
3 tbsps of oil
1 tbsp of curry powder
1 tsp of turmeric
Salt to taste
1 tsp of cumin
2 stalks of tarragon
Heat oil in a medium skillet over medium heat. Add your pepper, ginger, and garlic to the pan. Stir often, until the garlic has softened, for about 3 minutes.
Add cumin, curry, and turmeric and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and cook until the tomatoes have burst and released their liquid, 7-8 mins.
Stir in coconut milk; taste and season with salt.
Reduce heat to medium-low. Season cod with salt and nestle into the curry.
Cover and cook at a simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
This dish can also be served with rice.