The garlic-curry crisp in this recipe is your new secret weapon—the crunchy topping can embellish most other proteins, like braised chicken or roasted vegetables. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. The plate pictured above is by Mondays.
Recipe information
Yield
2 servings
Ingredients
2
2
2
2
2
1
2
2
½
½
Preparation
Step 1
Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.
Step 2
Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.
Step 3
Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.
Step 4
Divide fish between plates. Spoon garlic curry over. Top with celery salad.
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Reviews (18)
Back to TopThis recipe is a LOT better if you take the celery and cook it for 5 minutes in the sauce. Add the fish and then serve it all together. Huge difference.
Anonymous
Chicago, IL
3/4/2021
This looks great and I'm making it tonight. However, there's no reason a printout of this (short) recipe should use three sheets of paper--one alone for the title. Can't BA adjust its Print options to fit this on one sheet? I hate grinding out all those empty but unusable sheets. TIA.
Ellis Weiner
L.A., CA
1/31/2021
This was a new flavor and ingredient combination for me, the reviews convinced me to try this recipe and it did not disappoint. I followed the recipe which has great flavor combinations, easy preparation, and ingredients that I can get at my local grocery store. It is a satisfying meal that did not leave us feeling weighed down after a holiday season of big & heavy meals. Thanks to previous reviewers for giving me the confidence to try this new to me dish.
Anonymous
Omaha, NE
12/29/2020
Yum! Used sole instead of cod and fennel instead of celery. The curry part is delicious!! Can’t wait to make again!
Anonymous
NY,NY
11/18/2020
This was so good! I was skeptical of the celery salad not having many ingredients but it was the perfect side to the fish. And the garlic and curry went wonderfully with cod.
Anonymous
Denton, TX
3/18/2020
Delightful flavors. No ghee in the house, used oil and butter to substitute, otherwise by the book. This goes on the "impress your friends and neighbors" list. Used frozen cod (not much fresh seafood swimming around in AZ )and served with plain white rice so as not to distract from the unique flavors. Will be doing this again and not changing a thing.
scorpian
Phoenix
8/25/2019
This has become a GoTo recipe. I’ve made it at least 3 times since seeing it, and I’m making it again tonight. It’s excellent fare! Cod in SoCal is typically frozen, so I use fresh Rockfish. It’s firm, which this recipe requires. I also use Cilantro instead of Celery Leaves, but that’s just a personal preference. I’m not a curry lover, but I LOVE this with the curry et al! And it’s simple, fresh, quick, satisfying— everything a GoTo Recipe should be. Try it!
unechantue
Pasadena
3/11/2019