Best 6 Blue Eye Cod With Curry Sauce Recipes

Welcome to the culinary journey of creating a tantalizing dish that combines the delicate flavors of blue eye cod with the aromatic richness of curry sauce. As you embark on this culinary adventure, we will guide you through the process of selecting the freshest blue eye cod, preparing it with utmost care, and crafting a delectable curry sauce that will elevate this dish to gastronomic heights. Whether you're a seasoned cook or just starting your culinary exploration, this article will provide you with the knowledge and inspiration to create a masterpiece that will delight your taste buds and leave your guests craving for more. So, let's dive into the world of flavors and discover the secrets of cooking blue eye cod with curry sauce.

Here are our top 6 tried and tested recipes!

BLUE-EYE COD WITH CURRY SAUCE

Blue-Eye Cod With Curry Sauce image

This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)

Provided by Jubes

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons oil
4 skinless blue-eye cod fish fillets (approx 600g)
2 large garlic, gloves crushed
4 tablespoons red curry paste
270 ml coconut milk (not coconut cream)
1/3 cup fish sauce
2 tablespoons sugar
2 teaspoons lemon juice
2 tablespoons coriander leaves, chopped
2 teaspoons kaffir lime leaves, finely shredded (makrut) or 2 teaspoons two teaspoons lime zest
extra coriander leaves (to garnish)

Steps:

Heat the 2 tablespoons of oil in a wok or saute pan until hot.
Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.

DR. SEUSS-INSPIRED RED FISH/BLUE FISH RECIPE BY TASTY

Dr. Seuss-Inspired Red Fish/Blue Fish Recipe by Tasty image

In honor of Dr. Seuss Day we made not one, but two, fish dishes. First, pieces of flaky cod fish and fresh grape tomatoes are nestled in a red curry sauce, then a blueberry-glazed salmon is plated up with whimsical blue potatoes for a Dr. Seuss-inspired dinner!

Provided by Tikeyah Whittle

Categories Dinner

Time 55m

Yield 2 servings

Number Of Ingredients 11

Ingredients

12 oz cod fillets
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons coconut oil
1 tablespoon ginger, grated
2 tablespoons mild red curry paste
10 oz grape tomatoes
½ cup coconut cream
1 lime juice
2 sprigs fresh cilantro leaves, for garnish

Steps:

Preheat the oven to 300°F (150°C).
Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8-10 minutes.
Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20-22 minutes, or until the fish is opaque and easily flaked with a fork.
Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 17 grams, Fat 35 grams, Fiber 3 grams, Protein 34 grams, Sugar 33 grams

COD CURRY

Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

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
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Steps:

Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g

ROASTED BLUE-EYE COD WITH HERB CRUST

Roasted Blue-Eye Cod With Herb Crust image

This recipe came from the'Sydney Morning Herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it.

Provided by Kate in Katoomba

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

100 g fresh breadcrumbs
3 tablespoons finely chopped sage
4 tablespoons finely chopped parsley
2 tablespoons grated parmesan cheese
1 teaspoon Dijon mustard
sea salt
2 free range eggs
1 free range egg yolk
4 (100 g) pieces blue-eye cod fillet (or any firm white-fleshed fish)
1 tablespoon extra virgin olive oil
1/2 tablespoon lemon juice
1 bunch baby rocket (or rocket)
4 lemon wedges, for serving

Steps:

Preheat the oven to 190 degrees C.
Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
Transfer to a bowl and season to taste.
Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
Bake in the oven for about 10 minutes or until just cooked through.
Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
With a glass of chardonnay.

ROAST FISH WITH CURRY BUTTER

Roast Fish with Curry Butter image

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Provided by Chris Morocco

Categories Bon Appétit Dinner Fish Pescatarian Healthy Potato Roast Curry Fennel Ginger Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 fennel bulb, sliced
1 large red onion, cut through root end into 8 wedges
1 lb. baby Yukon Gold potatoes, halved if large
3 Tbsp. extra-virgin olive oil
Kosher salt
4 Tbsp. unsalted butter
2 garlic cloves, crushed
1 (1/2") piece ginger, peeled, finely chopped
1 tsp. curry powder
1 1/4 lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Steps:

Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
Serve vegetables and fish with mint scattered over.

COD CURRY

Cod Curry image

Another way to prepare cod. While the meal is simmering on the stove, you are free to entertain your guests.

Provided by Peter Pan

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb cod, cut into 2 inch pieces
1 large onion, chopped
3 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1 bay leaf
1 teaspoon fresh ginger, chopped
3 garlic cloves, smashed
1 teaspoon chili powder, to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 large tomatoes, chopped
1 -2 fresh green chile, chopped, to taste
1 teaspoon salt, to taste

Steps:

In a large saucepan, saute onion in oil until golden brown.
Add cinnamon, bay leaf, ginger and garlic.
Continue to saute for another 1 minute.
Add chili powder, cumin, coriander, turmeric and stir to mix for about 1 minute.
Add chopped tomato, chilies, and cod into the sauce, stir to mix.
Season with salt.
Cover the pan and simmer for 15 minutes.
Remove bay leaf before serving.
Serve on a bed of steamed rice and a side of salad.

Nutrition Facts : Calories 231.2, Fat 11.6, SaturatedFat 1.6, Cholesterol 48.7, Sodium 657.3, Carbohydrate 10.6, Fiber 2.8, Sugar 4.8, Protein 22

Tips:

Choose the freshest blue eye cod you can find. Fresh fish will have a mild, slightly sweet flavor and a firm, flaky texture.

If you can't find blue eye cod, you can substitute another type of mild white fish, such as tilapia or cod. Just be sure to adjust the cooking time accordingly.

To make sure the fish is cooked through, insert a fork into the thickest part of the fillet. If the fish flakes easily, it's done.

Serve the blue eye cod with your favorite sides, such as rice, vegetables, or salad. You can also drizzle the curry sauce over the fish for extra flavor.

Conclusion:

Blue eye cod with curry sauce is a delicious and easy-to-make dish that's perfect for a weeknight meal. The fish is mild and flaky, and the curry sauce is rich and flavorful. Serve it with your favorite sides, and you'll have a meal that the whole family will enjoy.