Description
A delicious South Indian style cod and coconut curry recipe that is bursting with flavor and perfect for a cozy dinner. The creamy coconut milk pairs beautifully with the tender cod chunks, creating a comforting and aromatic dish that is sure to impress.
Ingredients
Scale
Cod Curry:
- 1 ½ pounds cod fillets (cut into chunks)
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 green chili (sliced, optional)
- 1 teaspoon mustard seeds
- 10 fresh curry leaves (optional but authentic)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1 can (14 oz) full-fat coconut milk
- 1 medium tomato (chopped)
- juice of 1/2 lime
- chopped cilantro for garnish
Instructions
- Heat the coconut oil: In a large skillet over medium heat, add the coconut oil.
- Sauté aromatics: Add mustard seeds, curry leaves, onion, garlic, ginger, and green chili. Sauté until onions are soft.
- Add spices: Stir in turmeric, coriander, paprika, chili powder, and salt. Cook to toast the spices.
- Cook tomatoes: Add chopped tomato and cook until softened.
- Simmer curry: Pour in coconut milk, stir, and bring to a simmer. Add cod, cover, and simmer for 8-10 minutes.
- Finish and serve: Squeeze lime juice, adjust seasoning, garnish with cilantro, and serve hot with rice or dosa.
Notes
- If curry leaves are unavailable, you can omit them, but they do add an authentic flavor.
- This curry also works well with other white fish like halibut or tilapia.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 50 mg
