Pacific Cod Vindaloo
Ingredients
- 1 ea., 10 oz. package Orca Bay Pacific cod, thawed
- 1 medium (3” diameter) yellow onion, julienne (about 2-1/2 C.)
- 4 – 5 ea. garlic cloves, finely minced (2 Tbsp.)
- 1 ea., 1” stick of fresh ginger root, peeled and finely minced
- Pinch ground nutmeg
- 1/8 tsp. ground black pepper
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cayenne
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3/4 tsp. chili powder
- 3/4 tsp. tumeric
- 1-1/2 tsp. ground cumin
- 1/2 ea., 14.5 oz. can of diced tomatoes in juice
- 1/4 C. cider vinegar
- 1/2 C. water
45 Minutes / Serves 2 as an entree or 4 as an appetizer / Intermediate / Print Recipe
Instructions
- Coat a 12” nonstick pan with no-stick pan spray and place on medium high heat.
- Add onions and sauté, stirring occasionally, until onions are well browned, about 10 minutes.
- Add garlic and ginger and stir for 1 to 2 minutes, until garlic is aromatic.
- Add all spices (nutmeg through ground cumin) and stir to mix thoroughly, 1 minute.
- All at once, add diced tomatoes, cider vinegar, and water. Bring to simmer, turn heat to low, and simmer uncovered for 8 to 10 minutes to thicken.
- Meanwhile, preheat oven to 375º F. Coat an ovenproof casserole dish with no-stick pan spray. Cut Pacific cod into 1” pieces and arrange evenly on bottom of casserole dish.
- When sauce is finished, pour over cod pieces and place in preheated oven for 15 minutes or until cod has reached an internal temperature of 145º F.
- Serve over rice.
What If I can't find Alaskan Cod?
Halibut, Sea Bass, Tilapia, or Swai
