Tender, flaky cod fish swimming in a luxurious blend of creamy coconut milk and aromatic spices—ready in just 20 minutes. Join me as we dive into the vibrant world of South Asian main dishes with this quick and irresistible cod fish curry recipe.
A marvellously mouthwatering curry, proving that greatness often lies in the beautifully uncomplicated.
Being a Desi dietitian, my love affair with curry runs deep. The earthy tones, the dance of vibrant spices, and the inclusion of health-promoting ingredients—it’s like a flavorful embrace that’s become second nature to me.
Now, if your taste buds are yearning for more oceanic delights, I’ve got a fish and seafood recipes party waiting for you! Why not indulge in the flavours of Pan-Fried Basa Fish Fillets, or savour the magic of Haddock Fish Biryani? How could I possibly resist highlighting this delicious Curried Tuna Salad with Greek Yogurt? All these recipes will surely sail your culinary adventures to new, delicious shores.
Nutrition highlights
With 34 grams of protein per serving, this quick fish curry is a breeze to whip up and brings forth an array of nutritional goodness:
A good source of omega-3 fatty acids: The cod fish provides a decent dose of omega-3s, supporting heart health and providing anti-inflammatory benefits.
Rich in medium-chain triglycerides: Thanks to the inclusion of coconut milk, this healthy curry offers medium-chain triglycerides, promoting sustained energy levels and supporting a healthy metabolism.
Packed with antioxidant-rich spices: The blend of curry powder and chilli powder brings antioxidants to the table, aiding in reducing inflammation and supporting a healthy immune system.
Fish curry ingredients
Indeed, it’s a simple list of ingredients for a curry recipe:
Coconut Oil
Curry Leaves (fresh or dried)
Mustard Seeds
Sesame Seeds
Coconut Milk
Curry Powder
Chilli Powder
Cod Fillets
Sea salt
Fresh lime (zest and juice)
Cilantro
How do you dry cod?
When using frozen cod, ensuring it’s thoroughly dried before cooking can be a game-changer. Excess moisture from frozen fish can lead to a watery sauce, affecting the richness and consistency of your dish. To tackle this, pat the frozen cod fillets dry with a clean kitchen towel before adding them to the sauce.
Cutting the cod fish fillets into medium-sized pieces helps maintain their integrity during cooking—they’re not too small to fall apart but not overly large, ensuring they cook through quickly and evenly
Diabetes diet advice
If you’re following a diabetes-friendly diet, consider opting for low-fat coconut milk or experimenting with Greek yogurt as a substitute. These alternatives maintain the creaminess while reducing overall fat content and incorporating beneficial probiotics, making your homemade fish curry a great dinner option.
How to make it
Create the flavour base:
Step 1: Melt coconut oil in a skillet. Add curry leaves, mustard seeds, and sesame seeds.
Step 2: Add coconut milk, curry and chilli powders. Keep the heat on low.
Stir well to mix the powdered spices. For a smoother mix, use a whisk.
Nestle in the cod fish:
Step 3: Add salt and gently place the cod fillets into the simmering concoction.
Use your spatula to gently press and immerse the fillets into the sauce. To coat the pieces evenly, use the spatula to spread the sauce over the fillets.
Simmer and turn for even cooking:
Step 4: Cover the skillet and simmer on low heat for 13 minutes. This gentle simmer allows the fish to absorb all those rich flavours and cook through.
Afterward, gently turn the cod pieces to ensure the top is submerged in the sauce for even cooking. Remember, a slight flip to one side is all it needs—no need for a full 360-degree rotation. Fussing too much will break the fish apart in the sauce, and we want those gorgeous fillets to stay intact and tender. Once you flip, cook for 1-2 more minutes.
Finish with a flourish:
Step 5: Switch off the heat. Garnish your cod curry with fresh lime juice, a sprinkle of lime zest, and a generous scattering of fresh cilantro—it’s the magic touch that harmonizes and balances out the spices.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
How to serve your curry
Ready to elevate your cod curry experience? Let’s explore the perfect pairings! From fluffy Basmati rice to nutty Quinoa, and the beloved classics like Soft Roti or flaky Paratha – each is a delightful match. And for that fresh, zesty kick, there’s nothing like a vibrant Kachumber Salad or the simplicity of a refreshing Raw Easy Salad.
Food safe storage
Now, about those leftovers (if there are any!)—pop them into an airtight container and into the fridge. Your delicious Indian fish curry will keep well for up to two days. When you’re ready for more indulgence, gently reheat on the stove or in the microwave, letting the flavours reawaken.
Commonly ask questions (You asked:)
Why is my cod tough and rubbery?
Cod can indeed turn tough and rubbery if it’s overcooked. Being a delicate fish, cod doesn’t need much time to cook, and subjecting it to high heat for too long can strip away its moisture, resulting in a less-than-desirable texture. However, in this recipe, the cod gets tender loving care as it simmers gently in the creamy embrace of coconut milk, ensuring it retains its succulence and doesn’t become tough.
Should cod be soaked before cooking?
It’s not necessary to soak cod before cooking it. However, if you’re using salt cod (which is dried and preserved in salt), soaking it beforehand can help reduce its saltiness and rehydrate the fish. For fresh or frozen cod, a simple rinse under cold water to remove any ice crystals or debris is sufficient preparation before cooking.
Have you tried this fish curry with cod? Drop a comment with your thoughts and rate the recipe! Don’t forget to tag @DesiliciousRD on Instagram when you try it out. Your comments and ratings might just guide others in their culinary adventure!
Desi~liciously Yours, Shahzadi
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Quick Skillet Cod Curry With Coconut Milk
Tender, flaky cod fish swimming in a luxurious blend of creamy coconut milk and aromatic spices—ready in just 20 minutes. Join me as we dive into the vibrant world of South Asian main dishes with this quick and irresistible cod fish curry recipe.
Course Main
Cuisine Indian
Diet Diabetic, Gluten Free, Halal, Hindu, Low Lactose, Low Salt
Keyword coconut milk, cod fish, curry
Health Benefit Staying Power
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 5servings
Calories 328kcal
Author Shahzadi Devje
Cost $35
Ingredients
2tspcoconut oilorganic, cold-pressed
5curry leavesfresh, small
½tspmustard seeds
1tspsesame seeds
1cancoconut milkcreamy, 400 mL
1½tbspcurry powder
½tspchilli powder
1tspsaltsea salt
900gcod fillets3 extra large frozen fillets, thawed, thoroughly dried and cut into medium pieces.
2tbsplime juicefreshly squeezed
1tbsplime zestzest of one lime
½cupcilantrowashed, finely chopped
Instructions
On low heat, melt coconut oil in a skillet until shimmering. Add curry leaves, mustard seeds, and sesame seeds. Temper until they release their aroma.
Pour in coconut milk and stir in curry powder and chilli powder until well combined.
Add salt and delicately nestle the cod fillets into the sauce, ensuring they’re fully submerged. Cover and simmer on low for exactly 13 minutes. With care, flip the fillets onto one side to ensure the top is immersed in the sauce, and continue simmering for an extra 2 minutes.
Remove from heat, garnish with lime zest, juice, and fresh cilantro.
Notes
How do you dry cod?
When using frozen cod, ensuring it’s thoroughly dried before cooking can be a game-changer. Excess moisture from frozen fish can lead to a watery sauce, affecting the richness and consistency of your dish. To tackle this, pat the frozen cod fillets dry with a clean kitchen towel before adding them to the sauce.
Food safe storage
Transfer leftovers into an airtight container and into the fridge. Your delicious Indian fish curry will keep well for up to two days. When you’re ready for more indulgence, gently reheat on the stove or microwave, letting the flavours reawaken.
