Curried Cod Fish

Although this may not be obvious when scrolling through my recipes and food photography, I love eating fish (in addition to Salmon)! Cod, Tilapia, Mahi Mahi and Halibut are a few of my other favorites. Cooking time is more or less zilch with a delicate, blank canvas that absorbs seasonings and spices like no other piece of protein. The fragile flesh makes it effortlessly possible to flavor fish in any way you choose, transforming it into a delicious, healthy meal for even the most fastidious eater (enter names of family and friends with dainty appetites here). Spices such as paprika, cayenne pepper, turmeric and chili powder can create a simple yet magical marinade with some freshly minced garlic and a squeeze of lemon juice to enhance any type of fish.

My fish recipes are extremely varied, including tilapia marinated in turmeric, chili powder, ginger + garlic paste and sautéed in some ghee, cod fish coated in seasonings + breadcrumbs and fried until golden, seasoned salmon simmered in tomatoes and olives-to name a few simple recipes. And then we move on to my traditional, more complex fish recipes including Hyderabadi fish biryani (marinated in whole garam masala spices, simmered in a luscious gravy of fried onions and yogurt, layered with fragrant Basmati rice and steamed) and yet another fish recipe I learned from my mom called ‘Mahi Khaliya,’ which is fish prepared in a gravy made with roasted peanuts, dry coconut, sesame seeds, fried onions, tamarind water and curry leaves-if you think this sounds exotic, try to imagine how divine it tastes!

Now let me say a few words about this super easy, vibrant and tasty creation. I used individually wrapped, frozen cod fillets, thawed and then marinated in lots of fresh garlic, cayenne pepper, paprika, lemon juice and guess what-curry powder! Because why not. A combination of these intense flavors worked so well together and that first bite had the WOW factor for sure. A delightful golden crust, flaky and moist on the inside, spicy, tangy and yummy. The best part-prepped in less than five minutes and cooked in less than ten. For me, it cannot get any easier than that!