Video by Eating with the Ecosystem, recipe adapted from Bon Appetit
Featuring footage from FV Lisa Ann III and Eating with the Ecosystem
Recipe adapted from https://www.bonappetit.com/recipe/cod-poached-in-tomato-curry
RECIPE
INGREDIENTS
3 Tbs. vegetable oil
1-3 chili peppers (we used fish peppers) halved, seeded, thinly sliced (very the amount depending on how hot you want your curry)
1 1" piece fresh ginger, peeled, grated or thinly sliced
2-3 garlic cloves, minced
2 Tbs. Curry powder
2 pints cherry tomatoes (about 1¼ lb.)
¼ cup unsweetened coconut cream
salt
1 lb Local haddock fillets (you can substitute other local flaky white fish such as pollock, hake, cod, or monkfish)
1 cup basil leaves, torn if large
Serve with cooked rice
INTRUCTIONS
Portion your Haddock by cutting it into about 5 oz pieces. Season with salt.
Heat oil in a medium skillet over medium heat. Add chili peppers, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes.
Add curry powder and cook, stirring, until fragrant, about 30 seconds to a minute.
Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 15 minutes.
Stir in coconut cream; taste and season curry with salt.
Reduce heat to medium-low. Nestle Haddock into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer haddock to shallow bowls with rice.
Stir basil into tomato curry, then spoon over fish and rice.