Tomato & Coconut Curried Cod
30 minute meal alert! The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds! If you’ve never curried your cod, you’re not living your best life!
Instructions
First you’ll saute onion and garlic in a bit of olive oil. I like to use my Enameled Cast Iron Pan for this dish because it’s the perfect size to hold everything!
Then add grape tomatoes and curry powder.
Add veggie stock.
And coconut milk.
Stir to combine, cover and simmer for 10 minutes.
Nestle cod fillet into the curried tomatoes and cover with sauce.
Cover pot and poach fish in the curry cooking liquid for 7-10 minutes or until it flakes easily.
Finish the dish with a squeeze of lime juice and fresh chopped cilantro and dinner is served!
You’ll Love This
- If you like curry you are going to LOVE LOVE LOVE this recipe. If you like fish, you are also going to be head over heels for this dish! The flavors phenomenal and the cod cooks up perfectly tender and flaky as it infuses with all your favorite curry flavors. If you’re mouth isn’t watering yet, you should be concerned!
- It’s unexpected. I’ve scoured the internet and have yet to find something quite like this recipe. It’s one of my favorites to serve when we have friends over for dinner, because most have never had anything similar and they are always super impressed with it!
- It’s SO easy. If you haven’t observed the running theme of Midwest Foodie, I feature recipes that are SUPER easy to make. This recipe takes just 5 MINUTES to prep!! On top of that – it all cooks in ONE PAN!
Serve With
- This dish has so much flavor that you can really keep the accompaniments very simple. I like to serve this curried fish dish with naan and white or brown rice.
- And of course I like to garnish with plenty of fresh chopped cilantro and serve it with a few lime wedges so folks can add acidity to their taste.
Tips
- Cod is great in this recipe but any mild white fish will work! Grouper, mahi mahi, pollack, or even tilapia would all work in place of cod.
- Season. Season. Season. And then season some more! This dish is SO simple! And with just 10 ingredients, it’s really important to adequately season with salt and pepper to bring out the flavors of the simple ingredient list.
- Trust your gut on the cook time for the fish. The easiest way to tell if fish is cooked through is to test it with a fork. Gently poke the thickest part of the fish with a fork and twist the fork a bit. If the fish flakes easily, it is done! If the fish does not flake easily, give it a little more simmer time.
Try these easy seafood recipes next!
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Tomato Coconut Curried Cod
The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!
- Prep Time: 5 mins
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American/Indian
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1.5 tablespoons curry powder
- 2 pints cherry or grape tomatoes
- 1 cup veggie stock
- 1 can full fat coconut milk
- 1 pound fresh cod
- 1/2 cup freshly chopped cilantro + more for garnish
- 1 tablespoon fresh squeezed lime juice
- Kosher salt
- fresh cracked pepper
Instructions
- Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2″ high sides is ideal.
- Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
- Add garlic and cook for another minute, stirring frequently.
- Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
- Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
- Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
- Stir fresh chopped cilantro and lime juice in to the curry.
- Garnish with a little more chopped cilantro and enjoy!
Equipment
Buy Now → Notes
Cod is great in this recipe, but any mild white fish will work! Grouper, mahi mahi, pollack, or even tilapia would all work in place of cod.
Season. Season. Season. And then season some more! This dish is SO simple! And with just 10 ingredients, it’s really important to adequately season with salt and pepper to bring out the flavors of the simple ingredient list.
Trust your gut on the cook time for the fish. The easiest way to tell if fish is cooked through is to test it with a fork. Gently poke the thickest part of the fish with a fork and twist the fork a bit. If the fish flakes easily, it is done! If the fish does not flake easily, give it a little more simmer time.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 247
- Sugar: 3.6 g
- Sodium: 190.6 mg
- Fat: 17.9 g
- Carbohydrates: 9.5 g
- Fiber: 2.6 g
- Protein: 16.1 g
- Cholesterol: 34.8 mg
Just made this and added a few more spices (Tumeric, cumin, chili) and no stock, but a dash of tomato paste. Absolutely delish! Thank you Midwest Foodie.
Who knew some marked-down cod could become such a fantastic dish?! Only changes was to add some sliced carrot to the onions to get them closer to tender. Will definitely add frozen peas next time! Dietitians always want more veg! Cubed my cod since the fillets were of different thicknesses, works fine. Have enough sauce left to pull the veg out, cook another meal of fish and add veg in at end to warm through. Don’t forget the naan!
I’ve made this more than once, cutting the recipe in half approx. for just my husband and myself. Very easy to change a bit.
This evening, I added cooked frozen peas at the end.
Easy, quick, and a change of pace from baked cod.