Description
This South Indian-style Coconut Cod Curry is a rich and aromatic dish with tender cod fillets simmered in a flavorful coconut milk gravy. The addition of saffron butter gives it a luxurious touch, balancing the bold spices. Perfect for a comforting and exotic meal that’s quick and easy to prepare!
Ingredients
Scale
- For the Saffron Butter
- 1 tablespoon unsalted butter
- A pinch of saffron threads
- 1 tablespoon warm water
- For the Curry
- 1 lb (450g) cod fillets, cut into chunks
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1–2 green chilies, slit (optional for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup crushed tomatoes
- 1/2 cup water or vegetable broth
- Salt to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Make the Saffron Butter:
- In a small bowl, combine the saffron threads and warm water. Let it sit for 5 minutes to infuse the saffron.
- In a small pan, melt the butter over low heat. Add the saffron mixture to the butter and stir well. Set aside.
- Prepare the Curry:
- Heat the vegetable oil (or coconut oil) in a large pan or skillet over medium heat.
- Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the ground coriander, cumin, turmeric, and garam masala, and cook for 1-2 minutes to toast the spices.
- Simmer the Curry:
- Add the coconut milk, crushed tomatoes, and water or vegetable broth to the pan. Stir well to combine, and bring the mixture to a simmer.
- Let the curry base simmer for 8-10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt, if needed.
- Cook the Cod:
- Gently add the cod fillets to the simmering curry. Cook for 5-7 minutes, or until the fish is tender and cooked through. Be careful not to overcook the cod, as it can break apart.
- Finish the Curry:
- Once the fish is cooked, stir in the saffron butter and lime juice. Adjust the curry’s seasoning if necessary.
- Garnish with fresh cilantro before serving.
- Serve:
- Serve the South Indian Style Coconut Cod Curry hot with steamed basmati rice, naan bread, or any preferred side.
Notes
- You can substitute cod with other firm white fish, such as haddock or tilapia.
- If you prefer a spicier curry, you can add more green chilies or red chili powder.
- To make the curry even richer, you can stir in a tablespoon of coconut cream instead of using water or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering, Pan-cooking
- Cuisine: Indian, South Indian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg