Pomegranate Curry Cod {GAPS, Paleo, Real Food!}

by brenda on February 4, 2013

I wanted to create a dinner recipe that would be suitable for Valentine’s Day. This is it! The red pomegranate seeds and the pink salt make it a festive, lovely dish! The flavors are very good–who doesn’t love curry?!?! If you’re not into the idea of cutting up a pomegranate and squirting yourself in the eye (or squirting your ceiling like my friend Erin did to ours! Ahem! :)), then you can buy the pomegranate seeds in the refrigerated section at Trader Joes (and I’m sure other stores have them, too). Make sure to use pink salt! Use it on everything you serve on Valentine’s Day! Fried eggs & pink salt! 🙂 Hard boiled eggs & pink salt! Chicken & pink salt! Can’t you just see it? 🙂

Pomegranate Curry Cod {GAPS, Paleo, Real Food!}

Ingredients

  • 2 cans coconut milk
  • 3 TB honey
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp ground ginger
  • 1/4 tsp onion powder
  • 1/4 tsp cinnamon
  • 2 lbs cod fillets
  • 1/2 cup pomegranate seeds
  • Himalayan Pink Salt, to taste

Method

  1. Combine everything except for the cod, pomegranate seeds and pink salt.
  2. Marinate the cod in this mixture for at last 30 minutes.
  3. Preheat oven to 400 degrees.
  4. Put the fish on a baking sheet, setting the marinade aside.
  5. Bake the fish for 12 to 18 minutes, or until it flakes easily with a fork.
  6. Heat the marinade in a saucepan, bring to a boil and then reduce heat.
  7. Spoon the heated marinade over the cod on plates.
  8. Top with pomegranate seeds and sprinkle with pink salt.
  9. Enjoy!
https://www.wellfedhomestead.com/pomegranate-curry-cod-gaps-paleo-real-food

Have you used pink salt before? What else do you use it on?

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