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!
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How to make Coconut Curried Cod:
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!
Why you’re going to love this coconut curried cod:
- 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!
What to serve with Curried Cod:
- 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 for making the best tomato coconut cod:
- 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.
Shop this post:
Click the links below to find the tools I used (and highly recommend) for making this recipe!
- Enameled Cast Iron Casserole Pan
- Glass Measuring Cups
- Italian Olive Wood Spoon
- Small White Ingredient Bowls
- Long Handle Measuring Spoons
Other curry favorites you’ll love:
- Vegan Curry Ramen Noodles
- Vegan Curry Lentil Soup
- Curry Chicken Meatballs
- Slow Cooker Vegan Curry
- Curried Squash Soup
Did you make this recipe? Please leave a review!!
If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!
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The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!
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!
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.
Keywords: curried fish, fish curry, cod curry, curry cod, cod soup, curry soup, coconut curry, tomato curry
Jennifer
January 9, 2019 at 9:31 pmSo good! I used a large can of diced tomatoes in lieu of fresh tomatoes. I also had yellow onion on hand so used that instead of red onion. Served over rice- delish! Everyone in my family loved it. Great recipe.
★★★★★
Midwest Foodie
January 10, 2019 at 10:45 amYum – that does sound great! I may have to try it with canned tomatoes this winter too! Great tip!
Kylie
March 15, 2019 at 8:52 amDitch the fried fish for this healthier curried cod! Loaded with bold flavor and tender flakey cod, your family will love this dish!
★★★★★
Alexandra @ It's Not Complicated Recipes
March 15, 2019 at 11:47 pmThis sounds SO good! I love the idea of the tomato in this dish. Will be trying soon for sure.
Midwest Foodie
March 17, 2019 at 12:46 pmIt’s a bit unconventional, but so delicious!
Gerrie
April 30, 2019 at 4:23 pmThis has been in our rotation for months. It is so delicious!,,
Kylie Lato
April 30, 2019 at 4:50 pmI LOVE to hear that!! So glad that you’re enjoying it!!
Danielle Wolter
May 7, 2019 at 8:54 pmi have not curried my cod and you’re right, I have been missing out! This sounds incredible.
★★★★★
Kylie Lato
May 7, 2019 at 9:04 pmCurried cod is life!! 🙂
Denise
May 9, 2019 at 1:07 pmThis looks incredibly delicious! Curry adds so much flavor, and its very versatile!
★★★★★
Kylie Lato
May 15, 2019 at 9:10 pmYes!! Curry is my faaaave too!
Kylee from Kylee Cooks
May 10, 2019 at 3:17 pmThis is such a beautiful color, such serious yum! We love curry in my family, this is a must make!
★★★★★
Kylie Lato
May 15, 2019 at 9:11 pmThat’s awesome that your fam loves curry too! Such a delicious and easy dinner!
Amanda
May 11, 2019 at 7:52 amI always enjoy a good curry, and I love that you use cod in this recipe. It makes for the perfect summer curry.
★★★★★
Kylie Lato
May 15, 2019 at 9:11 pmCouls not agree more!
lauren
May 11, 2019 at 7:56 amSuch a great, flavorful weeknight dinner recipe! I grew up eating cod and I love when it’s prepared like this – it’s so flaky! The curry is such a nice way to spice up the dish too since the cod is so mild. Thank you for your tips on how to cook the cod and check for doneness, it’s been a while since I’ve cooked cod at home, I’ll definitely be using them!
★★★★★
Kylie Lato
May 15, 2019 at 9:02 pmThanks so much Lauren!
Jessica (Swanky Recipes)
May 12, 2019 at 4:23 pmThere is my favorite restaurant in New Orleans that makes the perfect coconut curry. I’ve never made my own because it’s just so much easier to pick a to-go order. Now, I want to try this recipe before it gets too outside to cook in the kitchen!
★★★★★
Kylie Lato
May 15, 2019 at 9:02 pmOoooo I wish I could find a restaurant that made something like this! Now you can stay home and make it in your jammies!!
Heather
May 12, 2019 at 4:57 pmOhh… I love curry! I never thought to add it to seafood but WOW this looks amazing! Great combination of flavors and I love that you also added coconut to this recipe. Perfect for any dinner plate 🙂
★★★★★
Kylie Lato
May 15, 2019 at 9:03 pmI am a fellow curry lover too!
Markus Mueller
May 12, 2019 at 7:38 pmMMhm! I always default to cooking pan-fried fish at home. While my daughter loves pan-fried fish, I am always looking for new recipes. Love curry, so this seems to be a natural fit! Can’t wait to try it out, would the results be similar with haddock, or any white fish for that matter?
Kylie Lato
May 12, 2019 at 8:42 pmYes! Any white fish would be great in this recipe!
Sara
May 12, 2019 at 8:22 pmI have never tried curry. I live in the heart of farm land Ohio and it is not something easily accessible here. But, this dish looks so colorful and yummy! I gotta try curry soon!
Kylie Lato
May 15, 2019 at 9:03 pmHaha you can bring the curry to Ohio!
Charity
May 12, 2019 at 8:53 pmI LOVE curries but had never done one with fish before. Not sure why I waited so long, thanks for the inspiration.
★★★★★
Kylie Lato
May 15, 2019 at 9:04 pmThanks Charity!
Natalie
May 13, 2019 at 3:30 amSuch a great recipe. We love cod and I prepare it really often for my kiddo. I love the flavors you combined here. Can’t wait ot give this a try.
★★★★★
Kylie Lato
May 15, 2019 at 9:04 pmThat’s awesome that your kids will eat cod!! My toddler loves this recipe too!
Jacquelyn Hastert
May 13, 2019 at 10:35 amI have everything in my kitchen (surprisingly, this never happens) to make this tonight. You have convinced me that I need to give this a try. I love cod and can’t wait to taste it your way.
★★★★★
Kylie Lato
May 15, 2019 at 9:04 pmDon’t you love when a recipe comes together like that?!
Kathleen Wotring
May 14, 2019 at 8:57 pmI used spicy curry and added jalapeños too. Perfect heat! I also added thai basil at the end. I also changed the veggie broth to chicken bone broth with lemon grass and jalapeños. Leftovers will make an amazing soup with added jasmine rice!
Kylie Lato
May 15, 2019 at 9:06 pmOmg that sounds so amazing! I haven’t cooked with lemon grass or bone broth before – might have to give it a shot!
Helen
June 1, 2019 at 1:36 pmThis is so delicious!
I added mangetout & green beans (just because they needed using) and substituted coconut milk for 0% fat natural yogurt (watching the calories 🙄). Served it with cauliflower rice. It was so easy yet full of flavour – I will definitely be making this again. Thank you for the recipe.
Kylie Lato
June 1, 2019 at 4:41 pmI bet that bit of green veg was beautiful in this dish! I debated adding broccoli too 🙂 Sounds delish – I’ll have to try it with beans and peas next time!!! Thanks Helen!