Coconut Curry Cod with Kale & Carrots

Coconut Curry Cod with Kale & CarrotsThe people have spoken. Thanks for the comments following yesterday’s prompting, friends. This week has been a bit of a downer with me and Chris both fighting a bug (dontbethefludontbethefludontbetheflu) and a little reader interaction was just what I needed to get back into the groove. And potato chips. Uncommonly-balanced diet be damned! When phlegm attacks, there are only three things I want:

  1. The saltiest, crunchiest potato chip one can find.
  2. Aggressively carbonated soda. Vernor’s in a can is usually my first choice. In an attempt to remain somewhat healthy, this round I went with Hansen’s Natural club soda. It’s weird, it’s Hansen’s, so I feel a bit like a 1990’s yuppie. And it’s club soda, so I feel a bit like a social downer. (No offense, social downers. I’m one of you.) Just add a brick-red lipstick and it’d be like high school all over again.
  3. A mind-numbingly, socially questionable guilty pleasure. Normally this would be a teen romance trilogy, but this week it’s The Only Way is Essex on Hulu. I can’t even begin to describe this show. I mean, Marc is fine, but really, Lauren? Come. On.

Anyhow, I’m surrounded by all three things as we speak, which means I’m not only feeling loads better, but I’m doing a real number on my keyboard. No joking, people. Just call me Greasy Keys or the Pig & Crumb because this isht is getting slaaawwwww-peeeeeeeeee. (Oh gosh, I hope IT never feels inclined to tip my keyboard out and shake it. It’s appalling the number of people I could feed for a week on these tidbits.)

Anyhow 2.0, let’s ride this tangent train right back on topic with the recipe you’re all jonesing for, Coconut Curry Cod with Kale & Carrots. The most spectacular thing about this dish is how simple it is to prepare. Lots of flavor with minimal time invested. It’s also quite a balanced supper, especially when paired with a nutrient-rich side like brown or black rice. And as my momma admitted yesterday, it gets you away from that tempting jarred coconut curry without much effort (though I do love that stuff, too).

Coconut Curry Cod with Kale & Carrots
By Emily Stoffel (loosely adapted from the witty and talented Whit of Whit’s Amuse Bouche)
Cook time: 30 mins | Serves 4

Note: We always have a supply of frozen, wild-caught fish in our freezer, most of which hails from Costco. Our recent shopping trip turned up hake, a type of cod that’s super versatile, mild in flavor and crazy affordable. It does not get easier than this recipe since you can use the fish either thawed or frozen. Seriously. I’ve done it. The results are about the same either way, and no thawing means this is a stellar go-to meal for harried weeknights when you’re blinded by visions of c-nugs and pizza. Don’t worry, make curry!

Ingredients:

UPDATE: I incorrectly estimated the quantity of cod I used before. When I went back and considered it, it was really closer to a pound. This is now reflected below. Whoops!

  • About 1 lb cod fillets, fresh or frozen, cut into generously bite-sized pieces (see note)
  • 2 large carrots, sliced
  • 3-4 heaping handfuls kale, tough stems removed and torn into bite-sized pieces (or baby kale)
  • 2 small stalks celery, sliced
  • 4 cloves garlic, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp curry powder
  • 1 tsp fennel seed
  • 1 tsp onion powder
  • 1/4 tsp red chili flakes
  • 1/4 tsp ground cinnamon
  • 1 T extra virgin olive oil
  • 1 14 oz can coconut milk
  • 1.5 cups canned San Marzano tomatoes (the rest will freeze well in a zip-top bag)
  • 1 T grated ginger (about 1 inch)
  • sea salt & pepper, to taste

Instructions

Combine ingredients celery through cinnamon in a small food processor. Pulse into a rough paste. Heat olive oil in a large skillet and add spice/celery mixture. Stir-fry until spices are fragrant and veggies soften, about 1-2 mins. In same food processor, combine coconut milk, tomatoes and ginger and process until smooth. Add to spices in pan. Add cod and carrots, bring to a low boil, then reduce heat to low and simmer, covered, for 15-20 mins or until carrots are tender  and flavors have melded. Remove lid and reduce liquid for several minutes to thicken, if needed. Stir in kale to wilt, a handful at a time. Season with salt and pepper to taste and serve with naan or hearty rice.

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