Description
A vibrant and aromatic South Indian style cod and coconut curry featuring tender cod fillets simmered in a spiced coconut milk sauce with traditional spices like mustard seeds, curry leaves, turmeric, and garam masala. This flavorful curry is perfect served with steamed rice or flatbreads, offering a delicious taste of coastal Indian cuisine in under 35 minutes.
Ingredients
Scale
For the Cod Marinade
- 1 tablespoon turmeric
- 1 tablespoon chili powder
- 1 tablespoon lemon juice
- Salt, to taste
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
Instructions
- Marinate the Cod: In a bowl, combine turmeric, chili powder, lemon juice, and a pinch of salt. Coat the cod pieces with this marinade and set aside for 10-15 minutes to absorb the flavors.
- Heat the Oil and Temper Spices: Heat the vegetable or coconut oil in a large pan or skillet over medium heat. Add mustard seeds and let them splutter. Then add curry leaves if using and sauté for a few seconds.
- Sauté Onions: Add the finely chopped onion and cook until soft and golden brown, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic, grated ginger, and slit green chilies (if using). Cook for 2 minutes until fragrant.
- Add Ground Spices: Add ground turmeric, cumin, coriander, garam masala, and black pepper. Toast the spices by stirring for about a minute.
- Cook Tomatoes: Add chopped tomatoes and cook for 3-4 minutes until they soften and form a thick paste.
- Add Liquids and Simmer: Pour in the coconut milk and water or fish stock. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes to blend the flavors.
- Add the Cod: Gently add marinated cod pieces to the curry, ensuring they are submerged in the sauce. Cover and cook for 8-10 minutes until the fish is fully cooked and flakes easily. Avoid overcooking.
- Finish the Curry: Stir in tamarind paste or additional lemon juice and adjust salt to taste.
- Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with steamed rice, naan, or flatbread to soak up the flavorful sauce.
Notes
- Adjust green chilies according to your preferred spice level or omit if sensitive to heat.
- Tamarind paste adds a tangy depth, but lemon juice can be used as a substitute.
- Use fresh curry leaves if possible for authentic flavor; dried curry leaves are less aromatic.
- Be careful not to overcook the cod to keep it tender and flaky.
- For a richer flavor, use coconut oil instead of vegetable oil.
- This curry pairs well with steamed basmati rice or Indian breads like naan or chapati.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
