Go Back
–+ servings
A large pan with yellowish curry with cherry tomatoes and coriander.
Print Recipe
4.75 from 12 votes

Simple Cod Curry

An easy cod curry dish with flaky cod, flavorful chili peppers, smooth and creamy coconut milk, plus aromatic spices.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains
Cuisine: Indian
Servings: 4
Calories: 600kcal
Author: Mimi Harrison
Cost: £2.37

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
Metric - US Standard

Instructions

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

Calories: 600kcal | Carbohydrates: 66g | Protein: 29g | Fat: 23g