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Kiribati Baked Cod with Curry Tomatoes
Flaky cod fillets baked in a flavorful sauce of diced tomatoes, onions, and curry, offering a simple yet delicious taste of Kiribati cuisine.
ð§ ææ
- 2 lb Cod fillets
- 2 tablespoons Butter
- 1 medium Onion(finely chopped)
- 1/2 cup Green bell pepper(finely chopped)
- 2 teaspoons All-purpose flour
- 1/2 teaspoon Brown sugar
- 1 tablespoon Curry powder
- 1 (15 ounce) can Diced tomatoes(with salt and pepper)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C).
- 2
Lightly spray a baking dish with non-stick cooking spray.
- 3
Melt the butter in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Stir in the green bell pepper, flour, brown sugar, curry powder, salt, and pepper. Cook for 1 minute, stirring constantly.
- 5
Add the can of diced tomatoes with their juice. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring to thicken the sauce.
- 6
Place the cod fillets in the prepared baking dish.
- 7
Pour the tomato-curry sauce evenly over the cod fillets.
- 8
Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
ð¡ ããã®ã³ã
- âUse fresh cod for the best texture and flavor.
- âAdjust the amount of curry powder to your spice preference.
- âServe immediately for the best taste.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cayenne pepper for extra heat.
- Substitute other white fish fillets like snapper or tilapia.