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Tomato & Coconut Curried Cod

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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!

Overhead shot of a pot filled with tomato coconut curried cod garnished with fresh cilantro

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!

Large white pan filled with olive oil and onions

Then add grape tomatoes and curry powder.

Tomatoes being poured into a large white pan of sauteed onions

Add veggie stock.

Chicken broth being added to a pan of tomatoes and onions

And coconut milk.

Coconut milk being poured into a pan of tomatoes and onions

Stir to combine, cover and simmer for 10 minutes.

Large white pan filled with curry coconut tomatoes

Nestle cod fillet into the curried tomatoes and cover with sauce.

Large white pan filled with curried coconut cod

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!

Overhead shot of a pot filled with tomato coconut curried cod garnished with fresh cilantro

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.
Close up shot of a pot filled with tomato coconut curried cod garnished with fresh cilantro

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.

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Close up shot of a pot filled with tomato coconut curried cod garnished with fresh cilantro
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Tomato Coconut Curried Cod

★★★★★

5 from 24 reviews
  • Author: Kylie Lato
  • Prep Time: 5 mins
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!

Scale

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

  1. Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2″ high sides is ideal.
  2. Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
  3. Add garlic and cook for another minute, stirring frequently.
  4. Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
  5. Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
  6. 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.
  7. Stir fresh chopped cilantro and lime juice in to the curry.
  8. 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.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American/Indian

Keywords: curried fish, fish curry, cod curry, curry cod, cod soup, curry soup, coconut curry, tomato curry

Reader Interactions

Comments

  1. Jennifer

    So 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.

    ★★★★★

    Reply

  2. Kylie

    Ditch the fried fish for this healthier curried cod! Loaded with bold flavor and tender flakey cod, your family will love this dish!

    ★★★★★

    Reply

  6. Denise

    This looks incredibly delicious! Curry adds so much flavor, and its very versatile!

    ★★★★★

    Reply

  9. lauren

    Such 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!

    ★★★★★

    Reply

  10. Jessica (Swanky Recipes)

    There 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!

    ★★★★★

    Reply

  11. Heather

    Ohh… 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 🙂

    ★★★★★

    Reply

  12. Markus Mueller

    MMhm! 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?

    Reply

  13. Sara

    I 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!

    Reply

  15. Natalie

    Such 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.

    ★★★★★

    Reply

  16. Jacquelyn Hastert

    I 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.

    ★★★★★

    Reply

  17. Kathleen Wotring

    I 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!

    Reply

  18. Helen

    This 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.

    Reply

    • Kylie Lato

      I 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!

      Reply

  19. Klynn

    This was delicious! I loved how easy it was to make on a week night.
    I used cod fish and added shrimp, only used one pint of cherry tomatoes, but the cilantro and lime really finish and brighten the dish. I have a feeling this will taste even better tomorrow. My 6’3″ , 200 lb 16 year old loved it with rice and practically ate it all (per usual!). Definitely will be a new staple in my household.

    ★★★★★

    Reply

  20. Mahidua

    This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

    ★★★★★

    Reply

  21. Shirene Bell

    I made this recipe using mostly ingredients from my Imperfect Foods box. My curry powder is a little old so mine didn’t turn out bright yellow, but the tasty was there. I also added carrots and cauliflower as I only had 10oz of Cod. The dish turned out beautifully.

    ★★★★★

    Reply

    • Kylie Lato

      I HAVE to check out Imperfect Foods – I’ve heard so many great things about them! I’m so glad that you enjoyed this recipe – carrots and cauliflower sound like a great addition. Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  23. Haley Rayburn

    I just made this for the second time. Its really good. I love all things curry. The first time I didn’t change anything. It was great but I wasn’t to fond of the whole cherry tomatoes. So this time I replaced them with one can of green chilies & tomatoes. It was the bomb! it kicked up the heat level just a touch which goes so well with the curry. Love it!

    ★★★★★

    Reply

    • Kylie Lato

      Ohhhhh green chiles would be DELISH in this – great idea, Haley! I’m so glad that you enjoyed this recipe – thanks so much for leaving a review! 🙂

      Reply

  25. Gley

    This was simple yet delicious! I was a bit skeptic about it having much flavor as there’s no many ingredients but not such thing. It was flavorful light and delicious. Thank you for sharing it. I will definetely share it with my friends😊

    ★★★★★

    Reply

    • Kylie Lato

      Woohoo! I am so glad that you enjoyed this recipe. I know what you mean – it’s a pretty simple, straight forward recipe. But it’s definitely loaded with flavor. Thanks so much for leaving a review – I really appreciate 🙂

      Reply

  26. Tom B

    I am always looking for exciting recipes to spring on the wife. she works this weekend, and I think I know whats for supper when she gets home Saturday… this with rice…I got some leftover stuff in the freezer that will get thrown in…

    Reply

    • Kylie Lato

      Your wife is a lucky gal – I have no doubt that she’ll love this curried cod 🙂 It’s a great way to use up leftover veggies too! I’d love to hear how it turns out, Tom!

      Reply

  28. Sharon Grant

    Very simple, easy recipe to impress.
    Have made this multiple times and it’s always a hit!
    Thank you!!

    ★★★★★

    Reply

  29. Janet M Fazio

    We made this last night for dinner. The curry sauce was a little thinner than I would have liked, but the flavor was amazing. I’ll probably try less broth next time. Great recipe though and very simple

    ★★★★

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Janet! Less broth would definitely make for a creamier sauce – it can also depend on what brand of coconut milk you use. Chaokoh is my favorite brand – I find it to be the smoothest and creamiest. Here’s an (affiliate) link for it: https://amzn.to/2FFEMpu Thanks so much for leaving a review. I really appreciate it!

      Reply

  30. Amanda

    Looking forward to making this recipe. Would you be able to save the sauce (only need to cook for two) and use it to cook a different protein another night of the week or will the sauce not hold up?

    Reply

    • Kylie Lato

      I think the sauce might be okay for use later in the week as it’s a pretty basic coconut curry sauce, however it may have a bit of a fishy flavor as the fish will braise in it. I’d love to hear how it turns out if you do end up using it for another protein. Great question, Amanda!

      Reply

  31. Elizabeth

    Made this using tinned tomatoes and fish stock cubes. I now have to make this every time my grandsons visit…… A hit with us…

    ★★★★★

    Reply

  33. Katrina

    Made this dish for a date night and it was a complete hit! I added a bit of red crushed peppers to spice it up a bit. Full of flavor and will definitely will be making again.

    ★★★★★

    Reply

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