Coconut Curry-Crusted Cod

Coconut Curry-Crusted Codwith Jasmine Rice

After a culinary field trip to one of New York's new Indian restaurants, Chef Suzanne was inspired to recreate a delicious curry-crusted fish we sampled. Here, cod is topped with a sensational combination of coconut oil, shredded coconut, basil, and curry paste, then baked to prime buttery tenderness. A side of fragrant rice laced with carrots, almonds, and peas completes this exotic dinner.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Calories790
Protein37g
Total Carb73g
Total Fat29g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    basil
  • baby spinach
    baby spinach
  • garlic
    garlic
  • ghee
    ghee
  • jasmine rice
    jasmine rice
  • coconut oil
    coconut oil
  • tikka masala curry paste
    tikka masala curry paste
  • shredded coconut
    shredded coconut
  • cod
    cod
  • peas
    peas
  • shredded carrots
    shredded carrots
  • slivered almonds
    slivered almonds

What You'll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large high-sided pan

Allergens