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Alaska Cod Saag Curry

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) shallots
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) minced ginger
  • 1/2 - 1 tbsp (7-15 mL) curry powder
  • 1 can (14 oz) regular or lite coconut milk
  • 1 - 2 tsp (5-10 mL) fish sauce
  • 1 - 2 tbsp (15-30 mL) minced cilantro
  • 1/2 tsp (2 mL) garam marsala
  • 1 can (14 oz) chicken broth
  • 4 Alaska Cod fillets (4 oz. each), fresh, thawed or frozen
  • 1/4 cup (60 mL) heavy cream
  • 8-10 oz baby spinach leaves
  • Cayenne pepper, to taste

Directions

  1. In a large (12-inch) nonstick pan or stockpot, heat olive oil, shallots, garlic, ginger and curry over medium heat. Cook and stir 3 to 4 minutes until shallots are soft. Stir in coconut milk, fish sauce, cilantro, garam marsala and chicken broth. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
  2. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove fillets; cover and keep warm.
  3. Turn heat to high; reduce liquid by half, cooking about 5 minutes. Add cream and spinach, cover and cook until wilted.
  4. To serve, portion 1/4 of spinach onto plate or shallow bowl, top with a seafood portion and sprinkle with cayenne pepper.
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Alaska Cod Saag Curry

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) shallots
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) minced ginger
  • 1/2 - 1 tbsp (7-15 mL) curry powder
  • 1 can (14 oz) regular or lite coconut milk
  • 1 - 2 tsp (5-10 mL) fish sauce
  • 1 - 2 tbsp (15-30 mL) minced cilantro
  • 1/2 tsp (2 mL) garam marsala
  • 1 can (14 oz) chicken broth
  • 4 Alaska Cod fillets (4 oz. each), fresh, thawed or frozen
  • 1/4 cup (60 mL) heavy cream
  • 8-10 oz baby spinach leaves
  • Cayenne pepper, to taste

Directions

  1. In a large (12-inch) nonstick pan or stockpot, heat olive oil, shallots, garlic, ginger and curry over medium heat. Cook and stir 3 to 4 minutes until shallots are soft. Stir in coconut milk, fish sauce, cilantro, garam marsala and chicken broth. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
  2. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove fillets; cover and keep warm.
  3. Turn heat to high; reduce liquid by half, cooking about 5 minutes. Add cream and spinach, cover and cook until wilted.
  4. To serve, portion 1/4 of spinach onto plate or shallow bowl, top with a seafood portion and sprinkle with cayenne pepper.