Kerala Fish Curry with Lime Rice

• 180 g raw cod fillet, cut into large pieces — Raw Pacific cod fillet
• 150 g cooked brown rice — Cooked long-grain brown rice
• 140 g canned light coconut milk — Canned light coconut milk
• 120 g no-salt-added canned tomatoes — No-salt-added canned tomatoes
• 45 g yellow onion, thinly sliced — Raw yellow onion
• 7 g fresh ginger, grated — Fresh ginger root
• 4 g garlic, grated — Raw garlic
• 1.5 g ground turmeric — Ground turmeric
• 1 g ground cumin — Ground cumin
• 20 g fresh lime juice — Fresh lime juice
• 8 g fresh cilantro, chopped — Fresh cilantro
• 6 g avocado oil — Avocado oil
• 0.6 g fine salt, divided — Fine salt

Method

1. 1Bloom the aromaticsHeat oil in a deep skillet over medium. Cook onion for 3 minutes.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep hands away from turmeric-stained hot oil.
2. 2Stir in gingerStir in ginger, garlic, turmeric, and cumin for 45 seconds.45 secLook for: Onion is soft at the edges and the spices smell toasted without darkening.
3. 3Build the curryAdd coconut milk, tomatoes, 40 g water, and half the salt.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue building the curryBring to a steady simmer and cook for 4 minutes, stirring twice.4 minLook for: The sauce is orange-gold, gently bubbling, and slightly thickened.Safety: Use an intact can and avoid splashes from the hot sauce.
5. 5Poach the codSeason the cod pieces with the remaining salt, nestle them into the coconut-tomato curry.Look for: Everything is evenly positioned and ready for the next action.Safety: Avoid raw-fish cross-contamination and verify 145°F.
6. 6Cover the skilletCover the skillet, and simmer gently for 5 to 6 minutes until the thickest piece reaches 145°F.6 min · 145°FLook for: Cod is opaque, flakes at the edges, and reads 145°F.
7. 7Rest and serveRest the covered curry off heat for 5 minutes. Reheat rice to 165°F.5 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Reheat rice to 165°F and refrigerate leftovers within 2 hours.
8. 8Fold in 12 g lime juiceFold in 12 g lime juice and half the cilantro, then serve with the curry finished with 8 g lime juice and the rest of the cilantro.Look for: The cod stays in large flakes and the rice tastes bright rather than wet.