4.70 from 10 votes

Spicy Tomato and Coconut Cod Curry

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This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.
Prep time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
£1.68
Makes: 5
mains
Indian
Cod Curry, Spicy Tomato and Coconut, Spicy Tomato Cod Curry
Freezable

Table of Contents

 

Spicy Tomato and Coconut Cod Curry

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4.70 from 10 votes
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
£1.68
mains
Indian
Cod Curry, Spicy Tomato and Coconut, Spicy Tomato Cod Curry
Freezable
Servings: 5
This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.

Ingredients

  • 1 large white onion finely diced (£0.09)
  • 3 cloves garlic minced (£0.69/3)=(£0.23)
  • 75 g fresh ginger chopped (£0.50)
  • 1-3 mixed chillies deseeded and chopped (£0.50)
  • 2 tins of plum tomatoes £0.28x2=(£0.56)
  • 200 ml coconut milk £0.59
  • 4 tbsp red Thai curry paste £0.95
  • 400 g cod fillets £3.30
  • 300 g long grain brown rice £0.83/3=(£0.28)
  • Frozen mixed veg £0.92
  • Handful fresh mint £0.50

Cupboard Essentials

  • 1 tbsp olive oil/coconut oil
  • 200 ml fish stock
  • 1 tbsp tomato puree
  • Optional chilli flakes

Method

  • Start by adding the diced onion and grated ginger in a large saucepan on a low heat with a tbsp of olive oil/coconut oil. Gently sautee for around 6 minutes, until the onions are translucent.
  • Now add the deseeded and chopped chillies, thai paste, tomato puree and minced garlic to gently fry for two minutes before adding the plum tomatoes and stock. Reduce to a low simmer for 25 minutes.
  • Meanwhile, defrost the cod fillets by placing the packet/ bag into room temp/ warm water. Also defrost the frozen mixed veg by placing in the microwave for 5 minutes. Run the veg through a colander to drain the excess water after microwaving.
  • Pop your rice on to cook, timer set according to the packet time. Mine was 22 minutes.
  • Once the curry has been cooking for around 25 minutes, use a hand blender to whiz the sauce into a smooth curry. This step is completely optional though, feel free to skip. Slowly stir the coconut milk into the pan and add the vegetables and cod to cook for a further 10 minutes, pan now covered with a lid.
  • Serve with a sprinkle of mint leaves and some optional chilli flakes for some added heat.

Nutrition

Servings: 5 servings
Fat: 14g
Calories: 526kcal
Carbohydrates: 45g
Protein: 27g

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