Cari de Morue (Cod Curry) is a traditional Saint Pierre recipe for a classic Thai-style curry of cod chunks with onion in a coconut milk and Thai red curry paste base. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Cod Curry (Cari de Morue).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a quick Thai-style cod curry from Saint-Pierre that makes use of the most popular local fish, cod. The original recipe used a commercial Thai curry paste, but I've dialled up the quantity a little and provided a link to my own recipe for the spice paste.
Ingredients:
1 cod fillet, cut into large chunks
1 onion, minced
1 garlic clove, minced
1 tsp canola oil
400ml tin coconut milk
2 tbsp Thai red curry paste
Fresh coriander, to taste
Method:
Place a saucepan over medium heat. Once hot add the oil and fry the onion and garlic for about 4 minutes, or until the onion is soft and translucent.
At this point stir in the curry paste and cook, stirring for 30 seconds before pouring in the coconut milk and stirring to combine. Nestle the cod in a single layer (you want the fish covered by the liquid). Bring to a boil over medium-high heat then reduce to medium and cook for about 7–8 minutes, or until the cod flakes easily with a fork.
Serve hot over rice or vermicelli noodles and garnish with fresh coriander.
)
Click on the image, above to submit to Pinterest.