THIS POST IS SPONSORED BY FINEX CAST IRON COOKWARE CO.
Happy New Year friends! Let’s welcome 2018 with this heart healthy Coconut Tomato Curry with Cod & Brown Rice! I almost left the word COD out of the title because I don’t want you to get the wrong idea about this recipe when you see fish swimming about in the same title with curry. Does it feel weird? Cuz let’s be honest, it’s cod curry. How do we feel about that? Do we feel okay? A little strange? Maybe you’re wondering what I was thinking when I decided to offer you a curry with seafood? Yeah, me too.
But trust me. This coconut tomato curry with brown rice and um…cough, cough…cod is really, REALLY delicious. It’s a simple recipe full of flavor from a combination of spices, coconut milk, fire roasted tomatoes, and lime juice. Serve it over brown rice and just like that you’ve created an easy weeknight meal. You should just go ahead and add it on to your dinner meal planning schedule for this next week because it’s THAT good. DO IT. Please. And serve it to your kidlets because my kidlets loved it which means yours surely will too (isn’t that how it works with kids?). I would say this meal is even worthy of serving up if you have dinner guests coming over. Just don’t tell them that you’re going to be cooking curry with c..c..co…cough. Sorry, I have the strangest tickle in my throat right now.
What was I saying…
Anyways, invite some people over for dinner and don’t be surprised if it takes no longer than a swish of a fish’s tail before they stroll into your kitchen while you’re cooking, and with eyes full of wonder and curiosity exclaim, “What in the name of all that is sacred in cooking is that?!?!”
And you will politely reply, “THAT is my new FINEX cast iron skillet. Isn’t she beautiful?!”
Yes, it’s a girl. I’m still deciding on a name. Suggestions?
If you have ever cooked with cast iron or even thought about venturing into the world of cast iron THIS cast iron skillet is a cast iron dream come true in the land of cast iron cooking. (Try to say that sentence 5 times as fast as you can.)
Here’s why:
- You are much less likely to burn your entire hand off when you grab the handle and forget you are cooking with cast iron. Hands are important. And so is the beautiful stainless steel coil handle on this FINEX cast iron skillet. It’s designed to stay cool longer when cooking on your stovetop, which means you’ll never run screaming to the sink to plunge your hand into cold water again…unless you pull it straight out of the oven without an oven mitt. So don’t do that. Remember, hands are important.
- Say “Adios!” to obsessive-compulsive attempts to season your cast iron skillet. Hate is a strong word that I don’t really ever use. Buuut one might say that I have very strong negative feelings when cast iron companies tell me that I can cook things like…oooh, let’s just say fish, for example…and that the fish won’t stick to the skillet surface as long as I make sure to season it regularly. It ALWAYS sticks people. I don’t care how long or how often you’ve seasoned it. It’s going to stick and you’ll wind up with a sticky black mess on the surface of your skillet. BUUUUT not with this cast iron skillet! FINEX has brought back the “old cast iron ways” of the early 20th century by polishing the cooking surface to perfection versus the rough, bumpy surfaces or the enamel covered surfaces prone to chipping that we see in most mainstream cast iron products today. This not only means that you no longer need to break the crazy code on cast iron seasoning but it also means your fish won’t stick (check out the video from FINEX below)! Neither will heavy sauces or even eggs for that matter. This is a HUGE win. Good job FINEX.
- It’s a really good looking skillet. But it’s also functional. Just like in dating looks get you there, but personality keeps you there. And when it comes to cast iron, you’re not just dating, you’re entering into a long term relationship. Your cast iron skillet should be one that provides amazing results both when cooking over coals at a campfire or when cooking on the stove at home or in the oven but it should look sexy too –> I can’t believe I just said that about a skillet. Also, FINEX cast iron skillets come with a “Good Forever” Guarantee. Now if only your last date came with that, right?
And if you’re dinner guests were actually wondering about the food they saw you getting ready to serve them instead of the beauty and function of your cast iron skillet, just tell them you’re cooking some coconut tomato curry with a little healthy protein. And then get ready to share the recipe, because this is some really tasty c…cough…cod.
Coconut Tomato Curry with Cod & Brown Rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 Servings 1x
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Pin RecipeDescription
A simple curry with heart healthy protein that is full of flavor from its combination of spices, coconut milk, fire roasted tomatoes, and lime juice. Serve over brown rice to create an easy weeknight meal or a dish worthy of serving to guests.
Ingredients
Brown Rice
- 1 1/2 cups short grain brown rice
- 3 cups chicken broth or water
Coconut Tomato Curry with Cod
- 2 tablespoons coconut oil
- 1 medium onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons medium curry powder (see notes below)
- 1/4 teaspoon crushed red pepper flakes
- 1 2-inch piece ginger, peeled, finely grated
- 1 (14.5 ounce) can diced fire roasted tomatoes
- 1 (14 ounce) can unsweetened coconut milk
- 1 teaspoon kosher salt
- 4 4-ounce cod filets, about 1 1/2 inches thick
- 1/2 lime, squeezed (plus extra lime wedges for serving)
- 2 tablespoons Italian parsley, chopped (plus more for serving if you’re like me and like a lot of parsley!)
Instructions
Brown Rice
- In a medium pot, combine brown rice and broth (or water) and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes.
- After 45 minutes turn heat off and allow the cooked rice to sit for 10 minutes, covered.
- Remove the lid and fluff rice with a fork.
Coconut Tomato Curry with Cod
- Once the brown rice has been cooking for about 20 minutes, heat coconut oil in a 12″ cast iron skillet over medium heat. Add onion and cook, stirring regularly, until softened and slightly caramelized (about 10 minutes).
- Add garlic, curry powder, ginger, red pepper flakes, and cook, stirring until fragrant (about 2 minutes).
- Add fire roasted tomatoes, coconut milk, and salt, stirring until combined.
- Nestle the cod pieces in the sauce and cook for about 8 minutes. Flip cod over and cook an additional 7-8 minutes, or until the cod flakes easily with a fork.
- Once cod is cooked through, remove skillet from heat. Finish by squeezing fresh lime juice and scattering fresh parsley over top.
- Serve over brown rice with additional lime wedges and chopped parsley (optional).
Notes
I buy my curry powder in the bulk section of my local grocery store. It’s a medium spiced curry powder but if you like a less spicy or more spicy curry feel free to use your favorite curry powder. You could also use more than the 2 tablespoons curry powder I suggested if you enjoy a stronger curry flavor. The amount and heat profile of the curry powder I use is what works for our family, which includes the palates of two very picky kids.
Nutritional information is for the coconut tomato curry with cod only and does not include the brown rice.
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
Keywords: seafood, cod, dinner, curry, coconut curry, gluten free dinner recipe, easy dinner recipe
Thank you to FINEX Cast Iron Cookware Co. for sponsoring this post and for creating cast iron products that are both elegantly designed and thoughtful in function. And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
Disclaimer: All brand recommendations are purely my own opinion. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you).
So, so good. Used cauliflower rice instead of regular. I think it soaked up the sauce really well. Super easy weeknight meal that seems fancier than it is.
★★★★★
Quick and easy to make. Rich and delicious. Definitely a keeper!
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Great recipe, very tasty and easy to prepare.
I love the coconut milk as a base for the curry sauce and the lime is a great addition.
Thanks Shannon for sharing this on your blog.
This looks like a great family meal!
I’ve never cooked with cod, but this recipe looks like a great reason to start! Next time I go to the seafood market I will pick some up. Thanks for the recipe.
I must say I love your pictures and seeing those fish laid out in that curry in that first image had my drooling already. I’m already a fan of curry so this is an automatic must for me.
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This is my kind of meal! I love when we do fish at home and a good curry is a favorite of ours. Loving that cast iron skillet, also and the fact the handle doesn’t get hot. Burned myself one too many times on conventional cast iron. Beautiful photos!
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This is very reminiscent of a meal I used to get at a restaurant years ago and have always wanted to replicate in my home. Love the flavor combination and that pan is gorgeous!
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What an amazing looking curry! I haven’t had fish in a long time and your recipe is inspiring me to go buy some right now and make this pronto! Plus I love coconut, so I’m sure it’s going to turn out as amazing as it looks.
I’m a sucker for coconut curries, and this sounds gorgeous! Love it!
Coconut tomato curry sounds delicious, but I can’t get past that gorgeous pan! What a beautiful shape!!!
Gorgeous recipe plus your photos are beautiful. I really love the combination of ingredients and we do enjoy our fish. I am pinning the recipe so I don’t lose it.
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I love coconut curries. I am a vegetarian so I am thinking what veggies will this curry go with. I do make coconut potato curry often but I want to experiment with more vegetables. Do you have any suggestions on what vegetables will go with your coconut-tomato curry? I am thinking cauliflower or maybe squash but that might make it very sweet..
Love your skillet too! 🙂
Thanks for sharing
Hi Ashima! I think your idea of using cauliflower is great! I would probably also throw in some sweet potato and chopped onion with the cauliflower florets. Then once your veggies are cooked to tender, you could throw in a bunch of spinach leaves and maybe even some chickpeas during the last couple of minutes until the spinach is slightly wilted. Enjoy!
So delicious and super easy for a week-night meal.
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Not only do I love your recipe…. I just pinned it and added the ingredients to my grocery list, but that great shaped pan will be in my kitchen some day soon… OMG… I love the handle, and the shape will make such a great tableside presentation!
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Thanks so much Michele! I’m excited for you to get this pan! I think you will really love it!
This curry looks delicious. So many curries are full of fat, but this one looks lighter and just as tasty! Your cast iron pan is awesome by the way. I do most of my cooking in cast iron, but I’m always burning my hands on the handle. I’m wishing that my pans had coiled handles like this one!
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Thank you Rachel! May be time to get a new cast-iron pan?! Hands getting burnt is definitely no bueno. I hope you enjoy the curry!
What lovely photos you have, and super lish-looking recipes! I’m in love with everything curry, so I pinned this one to try very soon. I’m sticking to low carb as of now, so I’ll probably sub riced cauliflower for the brown rice. –G
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Aww, you are so sweet, thank you so much Ginger! And yes, I think rice cauliflower would be a super tasty substitute for the rice! I’d love to hear what you think after you’ve tried out the recipe!
Absolutely great looking dish. Printed the recipe so I can try some time. I, too, am gluten free – about 6 months. Any dish with sauce that you can use rice to soak up all the flavor truly makes you enjoy being gluten free.
Thank you Peter! I hope you love this dish! You’ll have to let me know what you think after you’ve made it. And I 100% agree with you about dishes with sauce. Sauce always takes a meal next level!
This looks pretty amazing, Shannon!
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Thank you Daniela! ❤
This is a wonderful way to get fish on the menu! The curry flavor really works well with cod.
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