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Cod & Coconut Curry Bowl

with Brown Rice

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, flaky cod is gently poached in a vibrant sauce that highlights bold flavors of vadouvan curry powder, garlic, and piquant mustard seeds. Smooth, sweet coconut milk perfectly tempers the spice of the sauce, which is readily absorbed by a bed of nutty brown rice.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a small pot with salted water; cover and heat to boiling on high Wash and dry the fresh produce. If necessary, peel 2 cloves of garlic; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Combine in a bowl. Quarter the lime. Pat the fish dry with paper towels. Season with salt and pepper on both sides. 

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the tomatoes begin to break down. 

Start the curry & cook the fish:
4 Start the curry & cook the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using two forks, flake into bite-sized pieces.

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan of cooked vegetables and sauce, stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a small pot with salted water; cover and heat to boiling on high Wash and dry the fresh produce. If necessary, peel 2 cloves of garlic; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Combine in a bowl. Quarter the lime. Pat the fish dry with paper towels. Season with salt and pepper on both sides. 

2 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the tomatoes begin to break down. 

4 Start the curry & cook the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using two forks, flake into bite-sized pieces.

Start the curry & cook the fish:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan of cooked vegetables and sauce, stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side. Enjoy!