Plated
Coconut Curry-Crusted Cod with Jasmine Rice
After a culinary field trip to one of New York's new Indian restaurants, Chef Suzanne was inspired to recreate a delicious curry-crusted fish we sampled. Here, cod is topped with a sensational combination of coconut oil, shredded coconut, basil, and curry paste, then baked to prime buttery tenderness. A side of fragrant rice laced with carrots, almonds, and peas completes this exotic dinner.
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