Cajun Creole Indian Cod
Embark on a culinary adventure with this flavorful fusion recipe, Cajun Creole Indian Cod, where vibrant spices and creamy textures unite in perfect harmony. Tender cod fillets are seasoned with a bold blend of Cajun seasoning, turmeric, cumin, garam masala, and paprika, then seared to golden perfection. Nestled in a luscious coconut milk sauce infused with garlic, ginger, and sautéed bell peppers, this dish delivers layers of dynamic, multicultural flavors. Finished with a squeeze of lime juice and fresh cilantro, it’s a complete sensory experience, especially when paired with fluffy basmati rice. Quick to prepare in just 40 minutes, this unique recipe beautifully balances Cajun, Creole, and Indian influences for a one-of-a-kind dinner that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cloves fresh garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, finely chopped
- 2 pieces bell peppers (red and green), thinly sliced
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked basmati rice, for serving (optional)
Instructions
Pat the cod fillets dry with a paper towel and season them with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of salt. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the cod fillets for 3-4 minutes on each side until golden brown and slightly crisp, then remove from the skillet and set aside on a plate.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic, grated ginger, and sliced bell peppers. Cook for another 3-4 minutes until the vegetables soften.
Sprinkle in the turmeric, cumin, paprika, garam masala, and the remaining Cajun seasoning. Stir well to coat the vegetables in the spices.
Pour in the coconut milk, stirring to combine, and let it simmer for 5 minutes to thicken slightly.
Add the lime juice and stir. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Gently nestle the seared cod fillets back into the skillet, spooning the sauce over the fish. Cover and let it simmer on low heat for 5 minutes until the cod is fully cooked through.
Garnish with chopped fresh cilantro and serve hot with basmati rice, if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.7 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4790 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
