How to Make a Delicious Cod Fish Curry

Fish curry is a beloved dish in many cultures, known for its rich, aromatic flavours and comforting warmth. While traditional fish curry recipes often vary by region, this unique twist on the classic incorporates kefir, adding a delightful tanginess to the dish. Perfect for a healthy dinner party main, this Cod Fish Curry with Kefir is sure to become a favourite in your household.

Serves 2

Ingredients:

•   1 tbsp canola oil
•   1 onion, finely chopped
•   1 cinnamon stick
•   2 garlic cloves, crushed
•   1 tbsp finely chopped ginger
•   1 jalapeno, deseeded and finely chopped
•   1 large tomato, chopped
•   1 tsp ground cumin
•   1 tsp ground coriander
•   1 tsp garam masala
•   1/2 tsp turmeric
•   1/4 tsp cayenne pepper
•   1/4 tsp black pepper
•   1 tsp salt
•   1/2 cup kefir or yogurt 
•   1/2 cup water
•   250g cod, cut into chunks - Regal Fish our prefered supplier
•   1/4 cup chopped cilantro (including stems), plus extra for garnish
•   Basmati rice to serve

Instructions:

1.  Heat the canola oil in a large pan over medium heat. Add the onion and cinnamon stick, cooking for about 5 minutes until the onion is soft.
2.  Add the garlic, ginger, and jalapeno. Cook for another 1-2 minutes, until the garlic is fragrant.
3.  Stir in the tomatoes, cumin, coriander, garam masala, turmeric, cayenne pepper, black pepper, and salt. Cook for a couple more minutes to toast the spices.
4.  Pour in the kefir and water, stirring to combine. Bring to a simmer.
5.  Nestle the cod chunks into the mixture and cook for about 3 minutes on each side, until the fish is cooked through and the sauce has slightly reduced.
6.  Remove the cinnamon stick and stir in the chopped cilantro.
7.  Serve the curry over basmati rice, garnished with extra cilantro.

This Fish Curry with Cod and Kefir offers a delightful blend of spices and creamy kefir, creating a dish that is both exotic and comforting. The cod provides a delicate, flaky texture that absorbs the flavours of the curry beautifully, while the kefir adds a unique, tangy twist. Perfect for a family dinner or a special occasion, this curry is sure to impress with its rich taste and inviting aroma. Enjoy this delicious fish curry with a generous serving of basmati rice and a sprinkle of fresh cilantro for a meal that is both satisfying and memorable.

---

FAQ’s

What is the Best Fish for Curry?

When choosing fish for a curry, it’s important to select varieties that hold their shape well and can absorb the rich flavours of the spices without falling apart. Here are some of the best options:

1. Cod: A firm white fish that holds up well in curry and absorbs flavours beautifully.
2. Tilapia: Mild in flavour, tilapia works well in curry due to its firm texture.
3. Snapper: Known for its firm texture and mild, slightly sweet flavour.
4. Mahi Mahi: A firm, lean fish that remains intact in curry and absorbs the spices well.
5. Salmon: While not traditional in many fish curries, salmon’s robust flavour and firm texture make it a good option.
6. Haddock: Another firm white fish that works well in curry, holding its shape and blending well with spices.
7. Monkfish: Known for its firm, almost lobster-like texture, monkfish is excellent in curry as it doesn’t flake easily.

These fish varieties are all excellent choices for making a flavourful and satisfying fish curry.

What is the Best Cooking Technique for Cod?

Cod is a versatile fish that can be cooked using several different techniques, each bringing out its mild flavour and flaky texture. Here are some of the best cooking methods for cod:

1. Baking • Technique: Preheat your oven to around 400°F (200°C). Place the cod fillets on a baking sheet, season with salt, pepper, and your choice of herbs or spices. You can also drizzle with olive oil or butter and add lemon slices for extra flavor. Bake for 12-15 minutes, depending on the thickness of the fillet, until the fish flakes easily with a fork.
   • Best For: A healthy, hands-off method that keeps the fish moist and tender.
2. Pan-Searing • Technique: Heat a little oil or butter in a pan over medium-high heat. Season the cod fillets and place them in the hot pan. Sear for about 3-4 minutes on each side, or until the exterior is golden and the interior is opaque and flaky.
   • Best For: Achieving a crispy crust with a tender, juicy interior.
3. Poaching • Technique: In a saucepan, bring water, broth, or a mixture of wine and herbs to a gentle simmer. Add the cod fillets, ensuring they are fully submerged. Poach for 5-8 minutes, depending on the thickness of the fillets, until the fish is cooked through and flaky.
   • Best For: A delicate, moist preparation that preserves the natural flavor of the fish.
4. Grilling • Technique: Preheat your grill to medium-high. Lightly oil the grill grates to prevent sticking. Season the cod and grill for about 3-4 minutes per side, until grill marks form and the fish is cooked through. Cod is delicate, so it’s best to use a fish basket or grill pan.
   • Best For: Adding a smoky flavor and slight char to the fish.
5. Steaming • Technique: Place the cod fillets in a steamer basket over boiling water. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
   • Best For: A simple, healthy method that keeps the fish tender and moist without adding extra fat.
6. Broiling • Technique: Preheat the broiler and place the cod on a broiler pan or baking sheet. Brush with oil or butter, and season as desired. Broil for about 5-6 minutes, depending on the thickness, until the top is lightly browned and the fish is cooked through.
   • Best For: Quick cooking with a crisp, caramelized top.
7. Frying • Technique: Coat cod fillets in flour, egg, and breadcrumbs or batter. Heat oil in a frying pan or deep fryer to around 350°F (175°C). Fry the cod for 4-5 minutes, turning once, until golden brown and crispy.
   • Best For: A crispy, flavourful exterior, perfect for dishes like fish and chips.

Each of these techniques has its own advantages, so the best method depends on the type of dish you want to create and your personal preferences. Cod’s mild flavour and flaky texture make it versatile enough to shine in any preparation.

Is Haddock better than Cod for Curry?

Whether haddock is better than cod for curry depends on personal preference, and the specific qualities you’re looking for in the dish. Both haddock and cod have their own merits when used in curry:

Haddock:

•   Flavour: Haddock has a slightly stronger, more distinct flavour compared to cod. It has a mild sweetness that can complement the spices in a curry well.
•   Texture: Haddock is slightly firmer than cod, which helps it hold together well in a curry, especially during longer cooking times.
•   Oil Content: Haddock is a bit oilier than cod, which can add richness to the curry.

Cod:

•   Flavour: Cod has a milder, more neutral flavour, which makes it very versatile and allows it to absorb the curry’s spices well, without overpowering the dish.
•   Texture: Cod is flaky and tender, which can be very pleasant in a curry, though it might break apart more easily during cooking.
•   Oil Content: Cod is leaner than haddock, making it a good choice if you prefer a lighter curry.

Ultimately, both are excellent choices for curry, and the decision often comes down to personal taste. If you enjoy a firmer fish with a bit more flavor, haddock might be the better choice. If you prefer a milder, flakier fish, cod could be more to your liking.