Description
This South Indian Style Cod & Coconut Curry is a vibrant and flavorful dish packed with tender cod fish simmered in a rich, aromatic coconut-based sauce. Infused with spices like turmeric, cumin, and curry leaves, this dish brings the warmth and depth of South Indian flavors right to your table. Serve it with steamed rice for a complete, satisfying meal.
Ingredients
Scale
For the Curry:
- 1 lb cod fillets (cut into 2-inch pieces)
- 2 tablespoons vegetable oil or coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped tomatoes (fresh or canned)
- 1 can (14 oz) coconut milk
- 1/2 cup water or fish stock
- 10–12 curry leaves (optional but recommended)
- 1/2 teaspoon tamarind paste (or juice of half a lemon)
- Salt, to taste
- Fresh cilantro leaves for garnish
For the Marinade (for the fish):
- 1 tablespoon turmeric
- 1 tablespoon chili powder
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- Marinate the Cod:
- In a bowl, combine the turmeric, chili powder, lemon juice, and a pinch of salt.
- Coat the cod pieces with the marinade and set aside for 10-15 minutes to absorb the flavors.
- Prepare the Curry Base:
- Heat the vegetable oil or coconut oil in a large pan or skillet over medium heat.
- Add the mustard seeds and let them splutter. Once they pop, add the curry leaves (if using) and sauté for a few seconds.
- Add the chopped onion and sauté until it turns soft and golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and green chilies (if using), and cook for another 2 minutes until fragrant.
- Add the ground turmeric, cumin, coriander, garam masala, and black pepper. Stir to toast the spices for a minute.
- Cook the Curry:
- Add the chopped tomatoes to the pan and cook for 3-4 minutes until they soften and break down, creating a thick paste.
- Pour in the coconut milk and water (or fish stock), and stir to combine.
- Bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together.
- Add the Cod:
- Gently add the marinated cod pieces to the curry, making sure they are submerged in the sauce.
- Cover and let it cook for 8-10 minutes, or until the cod is fully cooked and flaky. Be careful not to overcook the fish.
- Finish the Dish:
- Stir in the tamarind paste (or lemon juice) and adjust the seasoning with salt to taste.
- Garnish with fresh cilantro leaves before serving.
- Serve:
- Serve the South Indian style cod & coconut curry with steamed rice, naan, or flatbread to soak up the flavorful sauce.
Notes
- You can substitute cod with other firm white fish like halibut or tilapia if you prefer.
- For a spicier version, add more green chilies or chili powder.
- If you don’t have curry leaves, you can omit them, but they add a unique aroma and flavor to the curry.
- You can also add vegetables like spinach, carrots, or peas for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 15 g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 55mg