Cod Curry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cod Curry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cod Curry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon cardamom
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 2 fresh jalapeno peppers, seeded
• and diced
• 1/4 cup chopped cilantro
• 1 tablespoon lemon juice
• 1 (28 ounce) can diced tomatoes
• with juice
• 1 pound cod fillets, cut into
• chunks

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the oil in a skillet over medium heat

Step 2: Technique & Execution

Place onion in the skillet

Step 3: Technique & Execution

Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown

Step 4: Technique & Execution

Mix the garlic paste and ginger paste into the skillet

Step 5: Technique & Execution

Mix in cumin, coriander, cardamom, turmeric, and salt

Step 6: Technique & Execution

Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet