Simple Cod Curry (One-Pot!)
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This easy cod curry will feel like a warm hug on a cool night. The heat from the chili peppers along with the smooth, creamy coconut milk and other fragrant spices make this flavourful one-pot dinner the perfect weeknight meal.
Table of Contents
Why you’ll love this recipe
- Affordable – This delightful meal uses frozen cod which more affordable than fresh, helping to make this fish curry on a budget.
- One pot meal – I just love one pot meals because they are so much easier to clean up! This curried cod recipe is all made in one pan where the flavors combine into a decadent dinner.
- Big flavors – This Indian style curry uses Chili peppers, coconut, and fragrant spices to make this dish boldly flavorful.
- Creamy and comforting – The smooth creaminess of this cod curry recipe makes it one of my favourite comfort foods to curl up with.
Love fish? Here are some more yummy recipes to give you inspiration: Perfect Pan Fried Cod, Salmon Tray bake and Prawn and Chorizo Pasta
What is cod curry?
This cod curry has a combination of Indian and Jamaican flare. The healthy flaky cod pieces are simmered with the bold flavors of garlic, fiery chili peppers, creamy coconut milk, and a subtle hint of lemon grass. I also use turmeric and curry powder which provide such a good flavour base, as well as it’s vibrant colour.
What is the best cod cut for this recipe?
At the supermarket, you can purchase cod cheeks, cod loins, and cod fillets. For this particular recipe, I prefer the fillets because they cook up quickly and have a nice mild taste and flaky texture. However, cod cheeks and cod loins would work as well. I recommend making sure the fish you buy has no skin so you don’t have to remove it.
Working with Cod
If you are new to working with cod, here are a few things you may want to know about it. It is a mild tasting white fish with a somewhat firm texture. Some good substitutes are hake, haddock, or pollock.
Can you use frozen fish?
For this recipe we are using frozen cod. So you will want to make sure you thaw it before using.
To thaw frozen cod, place the frozen filets in a zip top bag and press all the air out. Then place the bag into a bowl of cold water. Allow the filets to thaw for 30 minutes, then if they have not completely thawed, dump the water from the bowl and refill it with cold water again. This process should not take longer than 45 minutes total.
Can you use fresh fish?
Fresh fish is another option for this recipe. To choose good fresh cod at the market I recommend smelling it before buying. Cod, or any fish for that matter, should smell like the ocean. If it smells like a dead fish that has washed up on shore…you don’t want to buy it.
How to cut cod
Once thawed, cod should cut very easily. Use a sharp knife and cut the cod fish into smaller pieces.
How do you cook cod so it’s not tough?
Tough cod means it has been cooked too long and all the moisture has been removed. For this recipe, the cod is cooked in plenty of liquid and sauce, so the cod will remain blissfully tender.
Ingredients
Frozen cod – Frozen cod is ideal for this recipe due to how easy it is to work with. The skin is already removed, it is cut into filets, and it is flash frozen as soon as it comes out of the ocean, making it a great healthy option for this cod curry recipe.
Spinach – Spinach packs a healthy punch in this cod fish curry, since it is full of vitamins and minerals. You could also use other vegetables like kale, pak choy, cabbage, broccoli, or cauliflower.
Lemongrass – Lemongrass is the secret to making this curry cod with coconut milk over the top with flavor.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
There are a few ways to still make this curry cod recipe when you don’t have the right ingredients or if you just want to try something a little different.
- You can swap the cod for pollock, haddock, hake or even prawns in this curry.
- No spinach? Try switching it out for kale, broccoli, or cauliflower. You will still get loads of nutrients.
- If you don’t have lemongrass try a little lemon zest for a similar flavor.
- You can also make this vegan by using chickpeas or tofu instead of cod.
How to make this simple cod curry
*Defrost the cod fillets by placing the packet/ bag into room temp/ warm water.
- Start by adding the diced onion, chopped chilli and grated ginger in a large saucepan on a low heat with a tbsp of olive oil. Gently sautee for around 6 minutes, until the onions are translucent (Image 1).
- Then, add the garlic and cherry tomatoes to fry for a couple, stirring frequently (Image 2).
3. After 2 minutes, add the seasoning (curry powder and turmeric) and continue to fry for a few minutes to allow the spices to bloom (Image 3).
4. New add the fish stock, lemon grass and cook for 5 minutes, until reduced by around half (Image 4).
*Meanwhile, pop your rice on to cook, timer set according to the packet time. Mine was 12 minutes long.
5. Pour the coconut milk and spinach into the pan with the curry and stir to combine. Then gently add the defrosted cod fillets into the pan (Image 5).
6. Cook over a medium heat for 8 minutes (Image 6).
Serve with a sprinkle of coriander leaves and some optional chilli flakes for some added heat.
Here are some delicious curry recipes for you to try; Thai Green Chicken Curry, Spiced Thai Chicken Noodle Soup and Slow Cooker Beef Curry
Tips for the best result
It is important to make the spice right for you
If you like a little spice, just add one chili pepper. If you don’t like spice at all, remove them all together. And for those of you who love spice, follow my recommendation of 2 chillis.
Don’t overcook the cod!
Cod cooks quickly, so add it to the curry towards the end of the cooking time as you don’t want the fish to become dry and chewy.
Fresh herbs
Finish your cod curry with a sprinkle of fresh coriander for a burst of colour and freshness.
Serving Suggestions
Cod curry is best served over rice with a side of naan and you could serve with a few vegetable side dishes: Sauteed Broccoli (in 10 minutes!) and Buttered Sauteed Leeks
Leftover Storage and Reheat Instructions
Store leftover or made ahead cod curry with coconut milk in the refrigerator in an airtight container for 3-4 days. Store the rice in a separate air tight container for the same amount of time.
Is this recipe freezer friendly?
Whether you make this ahead or have leftovers, this recipe freezes beautifully. Place the curry in an airtight container and freeze for up to 3 months in a regular freezer and up to 12 months in a deep freezer. Store the rice in a separate container for the same amount of time.
Can you make this ahead?
Yes! You can make this meal ahead and store it in the refrigerator or freezer. I recommend storing the rice separately.
FAQs
If you don’t have lemongrass, you can substitute it for a bit of lemon zest.
Fish stock can be found at your local grocery store near the chicken broth and stock. If it is not there, it may be by the fish counter.
Fresh fish is perfectly fine to use in this curried cod recipe.
Explore More Recipes
If you tried this Simple Cod Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Simple Cod Curry
Ingredients
- 360 g frozen cod (£4.40)
- 1 onion, finely diced (£0.15)
- ⅕ tbsp fresh ginger, peeled and finely grated (£0.60)
- 2 chillies (£0.55)
- 4 cloves of garlic, minced (£0.39)
- 250 g cherry tomatoes (£0.69)
- 400 ml coconut milk (£0.80)
- 280 g rice, cooked according to packet instructions (£0.52/4)=(£0.13)
- 100 g spinach (£1.00/2)=(£0.50)
- 2 stalks lemongrass, ends cut off and centre piece bashed so the stalk has split slightly (£0.70)
- Fresh coriander (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 300 ml fish stock
- 1 heaped tsp turmeric
- 1 tbsp curry powder
Method
Note: if you prefer less heat, de-seed your chillies before finely chopping.
- Defrost the cod fillets by placing the packet/ bag into room temp/ warm water.
- Start by adding the diced onion, chopped chilli and grated ginger in a large saucepan on a low heat with a tbsp of olive oil. Gently sautee for around 6 minutes, until the onions are translucent.
- Then, add the garlic and cherry tomatoes to fry for a couple, stirring frequently. After 2 minutes, add the seasoning (curry powder and turmeric) and continue to fry for a few minutes to allow the spices to bloom.
- Then add the fish stock, lemon grass and cook for 5 minutes, until reduced by around half. Meanwhile, pop your rice on to cook, timer set according to the packet time. Mine was 12 minutes long.
- Pour the coconut milk and spinach into the pan with the curry and stir to combine. Then gently add the defrosted cod fillets into the pan and cook over a medium heat for 8 minutes.
- Serve with a sprinkle of coriander leaves and some optional chilli flakes for some added heat.
Notes
- Customise your spice level. Add one chili pepper for mild, or use two for extra heat according to preference.
- Avoid overcooking cod and add it towards the end of cooking time to prevent dryness and maintain tenderness.
- Garnish with fresh coriander for vibrant colour and fresh flavour enhancement.
Nutrition
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