Tomato-Coconut Cod Curry with White Rice & Marinated Vegetables

Tomato-Coconut Cod Curry

with White Rice & Marinated Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Cod

    From the Test Kitchen

    This flavorful dish features flaky cod served over a tomato curry, which highlights vibrant curry paste, smooth coconut milk, and fresh grape tomatoes. A simple bed of white rice studded with golden raisins catches every saucy bite.
    15-16 PersonalPoints range
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

    Get Cooking

    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    fresh
    ingredients
    Tomato-Coconut Cod Curry with White Rice & Marinated Vegetables
    Title
    • 2 Cod Fillets
    • 1 13.5-Oz Can Light Coconut Milk
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 2 Persian Cucumbers
    • 4 oz Grape Tomatoes
    • 1 Yellow Onion
    • 3 oz Radishes
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Yellow Curry Paste
    • 1½ Tbsps Golden Raisins
    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Halve the tomatoes. Thinly slice the radishes into rounds. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. In a bowl, combine the sliced radishes, cucumber pieces, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Make the curry
    3 Make the curry

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and curry paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the cod & serve your dish
    4 Cook the cod & serve your dish

    Pat the cod dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat. Serve the finished curry topped with the cooked cod. Serve the cooked rice and marinated vegetables on the side. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Halve the tomatoes. Thinly slice the radishes into rounds. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. In a bowl, combine the sliced radishes, cucumber pieces, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Make the curry
    3 Make the curry

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and curry paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the cod & serve your dish

    Pat the cod dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat. Serve the finished curry topped with the cooked cod. Serve the cooked rice and marinated vegetables on the side. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the cod & serve your dish
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