Curry of Cod and Papaya with Cauliflower, Peas and Basil

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  • RECIPE SOURCE Kitchen on Fire


  • 1 ½ lbs Cod fillets, cut in bite size
  • 3 tablespoons fish sauce
  • 4 tablespoons rice bran oil, or avocado oil
  • 1 tablespoon Red Curry Paste
  • 3 tablespoons oyster sauce
  • ½ cup Water
  • 2 cups Unsweetened Coconut Milk
  • 7 ounces papaya, cut in small pieces, 3/4”
  • 4 ounces cauliflower floret
  • 4 ounces fresh or frozen pea
  • 2 tablespoons fresh basil, cut in chiffonade
  • To serve cooked basmati rice, optional
  • To taste salt & pepper

Cooking Instructions

1. Marinate the cod in the fish sauce for about an hour.

2. In a sauté pan, heat ½ of the oil. Lightly fry the curry paste in the oil for a couple of minutes, then add the oyster sauce and water. Reduce and add the coconut milk.

3. Add the marinated fish and the papaya and simmer for about 3-4 minutes.

4. Separately, sauté the cauliflower in the remaining oil until light golden, 5 min, and add the peas and cook for another 2 minutes.

5. Add cauliflower and peas to the fish curry and let it marinade few minutes before serving with basil.

6. Serve with basmati rice if desired.