Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Cod baked in the oven in Coconutmilk. With it we made an Indian inspired Curry with green lentils, chickpeas, leek, carrot, onion and garlic and with indian spicing and coconut milk. I even had white rice with mine. It turned out delicious.
- 500 g Cod fillets
- 4 servings of rice
- 3 dl dried green lentils
- 1 can of chickpeas
- 1 yellow onion
- 3 carrots
- 3 cloves of garlic
- 10 cm leeks
- 1 red chili or chili flakes
- 2 tablespoons ginger, freshly grated
- 1 handful of spinach, fresh or frozen chopped
- 2 tsp garam masala
- 1 teaspoon turmeric
- 1/2 tbsp curry
- 5 dl coconut milk
- 1 tablespoon coriander, fresh or frozen
- 1 tbsp oil
- 2, 5 dl vegetable fond
- 1 lemon
- – salt and pepper
- 1 cup cashew nuts
Boil the rice according to the instructions on the package.
Rinse the lentils and let them drain. Cook as directed.
Prepare the cod:
Preheat the oven to 175 Celsius degrees
Cut the cod fillets into suitable serving pieces. Sprinkle with salt and pepper and let them stand for a while (10-15 minutes).
Place the pieces in an ovenproof dish. Sprinkle over sliced leeks (I cut these into rings of the greenest pieces.
Pour 2 ½ dl coconut milk around the pieces. Add a little more salt if you want.
Prepare the curry:
Peel and chop the yellow onion, garlic and ginger.
Cut carrots and leeks into small sticks as matches.
Chop the spinach.
Heat a wok pan or large frying pan and heat the oil.
Sweat the yellow onion for a couple of minutes. Add the garlic and stir in the ginger and chili. Stir and sweat for a minute. Add carrot sticks and leek sticks. Stir and fry for a minute. Add the cooked lentils and chickpeas. Stir and add all the spices. Fry for a minute while stirring. Let the spices develop their flavors.
Add the broth and 2 ½ dl coconut milk. Bring to the boil while stirring and simmer for about 10 minutes under a lid. Taste and add bouillon cubes if desired.
Put the cod in the oven and bake for about 10 minutes or until done.
Taste the curry with salt and pepper. Add the spinach and cashew nuts and sprinkle lemon juice over. Stir around.
Take the cod out of the oven.
Serve the coconut-baked cod with the lentil curry and rice.
Garnish with fresh parsley.
The coconut milk that is left around the fish can be used as a sauce over the dish.