Ingredients30 m servings 669
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Per Serving: 669 calories; 52.9 15.9 35.1 206 144 Full nutrition
ReviewsRead all reviews 8
Our family loves this recipe - even the non-fish lovers. We use Talapia however since it's what we generally have on hand and it's less expensive. We also use coconut milk/cream since we have ...
5 star inspiration. I varied so far from the original recipe I won’t say much. But it was a launching point to something yummy.
This turned out great. Used fresh garlic, extra tbsp of curry and shrimp and coconut milk instead of cream. Winner for sure.
I added some white rice, yellow pepper and fresh corn off cob. Plus added tad more oil and a little bit of sugar. I substituted crushed red pepper for the red Chile pepper. I also added water ...
Delightful! I used dry peppers, as I didn't have fresh or canned chilies or pimentos. I also added a carrot and a few stalks of asparagus.