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–+ servings
Coconut Cod Curry

Coconut Cod Curry

Discover the magic of Coconut Cod Curry with creamy sauce and bold spices. Perfect for weeknight dinners or special occasions. Easy recipe inside!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 tablespoons coconut oil or neutral oil
  • 2 shallots, finely chopped
  • 4-5 cloves garlic, sliced
  • 1 inch ginger, sliced
  • 8-10 fresh curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon Kashmiri chili powder
  • 2 teaspoons turmeric
  • ½ teaspoon amchoor (dried mango powder)
  • ½ teaspoon sugar
  • to taste salt and pepper
  • 160 ml coconut cream (half a standard can)
  • 125 g desiccated coconut
  • 1 tablespoon garam masala
  • Juice of 1 lime
  • 1 tablespoon butter (for saffron butter)
  • a pinch of saffron
  • 2 fillets cod
  • to taste salt and pepper
  • zest of 1 lime
  • 1 tablespoon honey
  • 1 teaspoon turmeric (for the cod)
  • ½ teaspoon ground cumin (for the cod)
  • ½ teaspoon garlic powder (for the cod)
  • as needed rice, roti, naan, or parathas to serve
  • as needed lime wedges to serve
  • as needed fresh cilantro or parsley, chopped to serve
  • optional chili slices to serve

Equipment

  • Large skillet
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Spatula

Method
 

  1. Heat coconut oil in a large skillet over medium heat, add chopped shallots and sauté until translucent (about 1-2 minutes).
  2. Add sliced ginger and garlic, cooking until lightly golden.
  3. Toss in curry leaves and cook for a couple of minutes until fragrant.
  4. Stir in mustard seeds, cumin seeds, Kashmiri chili powder, turmeric, and amchoor, toasting for 1-2 minutes.
  5. Pour in 300 ml water along with sugar, salt, and pepper, mixing well.
  6. Add coconut cream and desiccated coconut, then simmer for about 10 minutes until thickened.
  7. In a small pan, melt butter over low heat, adding saffron to infuse.
  8. Season cod fillets with salt, pepper, lime zest, honey, turmeric, cumin, and garlic powder; let marinate for 30 minutes.
  9. Heat oil in a skillet and cook cod fillets for 3-4 minutes per side until golden and flaky.
  10. To serve, spoon curry sauce onto plates with rice or naan, add cod, drizzle with saffron butter, and garnish with cilantro or parsley.

Nutrition

Calories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, use fresh ingredients like curry leaves and high-quality saffron. Toast the desiccated coconut for added richness. If you can’t find curry leaves, spinach or kale can be good substitutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently. Serve with fluffy basmati rice or warm naan, and don’t forget to garnish with fresh herbs for a pop of color and flavor. Enjoy your culinary adventure!
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