Why I love this coconut curry cod
When I bought the cod for this recipe, I had planned on making something super basic. You know, normal fish stuff like lemon, parsley, olive oil. But, I quickly realized I had an unbelievable amount of cilantro – on top of more cilantro I had just picked up.
So naturally, I shifted gears in an effort to use some of this cilantro, and this recipe is what I came up with using ingredients I already had.
It’s a simple, 5-ingredient dish that requires less than 10 minutes to prep.The result was a tender, mild fish with a creamy flavorful sauce. If cod hasn’t always been your thing, this might be the recipe for you.
Serve it with some oven roasted broccoli and a big heap of rice for a complete and easy meal. This would also be great with my Thai noodle salad or some roasted butternut squash.
More curry recipes to try: slow cooker Massaman curry / Thai chicken meatball curry / curry chickpea salad / coconut curry salmon
Ingredient notes:
- Cod fillets – Look for individual portions that are similar in size so they cook evenly. If you are using a large filet, you can easily portion it yourself. Fresh or thawed frozen cod both work well here. You can also substitute another mild, white fish instead.
- Curry paste – Green, red, and yellow curry pastes all work in this recipe — they each bring slightly different heat levels and flavor profiles. I typically like to use red or green. You can even adjust the amount of curry paste to match your preference. I like the 2 teaspoons in this recipe because it provides just enough flavor and heat without overpowering the flavor of the coconut milk.
- Coconut milk – You want full-fat canned coconut milk to get the creamy rich taste we’re going for here. My favorite brand is Aroy-D.
- Cilantro – If you’re not a fan, fresh basil or sliced green onions are good alternatives.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Dry the fish before seasoning. Patting the cod dry with paper towels helps the salt and pepper actually stick and gives you a slightly better texture after baking.
- Don’t skip the thin layer of sauce on the bottom of the pan. Pouring a bit of sauce into the baking dish before adding the fish prevents sticking and flavors the fish from both sides as it bakes.
- Check for doneness at 18 minutes. Cod cooks quickly, and the exact time will depend on the thickness of your fillets. It’s done when it turns fully opaque and flakes easily with a fork.
Frequently asked questions
Can I use a different type of fish?
Yes. Any mild, flaky white fish will work in this recipe — tilapia, halibut, and mahi mahi are all good options. Just keep an eye on cook time, as thinner fillets will cook faster than cod.
How do I know when the cod is done?
Cod is fully cooked when it turns completely opaque and flakes easily when you press it with a fork. If it’s still translucent in the center, give it a few more minutes.
Can I use curry powder instead of curry paste?
Curry paste and curry powder aren’t really interchangeable — paste is much more concentrated and adds moisture to the sauce, while powder is dry. If you only have curry powder, start with 1 tablespoon and know the sauce will taste different than intended.
More dairy free seafood recipes: fish cakes / miso glazed salmon / blackened fish tacos / peel and eat shrimp
Ingredients
- 4 individual cod fillets - about 1 ½ pounds total
- Salt & pepper - to taste
- 1 1/2 cups full-fat canned coconut milk
- 2 teaspoons grated fresh ginger
- 2 teaspoons curry paste
- Chopped fresh cilantro - amount to taste
Instructions
- Preheat and prep. Preheat your oven to 400˚F (200˚C). Pat the cod fillets dry with paper towels, then season both sides with salt and pepper.
- Make the sauce. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
- Arrange and bake. Pour a thin layer of sauce into the bottom of a 9×13 baking dish. Arrange the cod fillets on top, then pour the remaining sauce over the fish.Bake for 18 – 20 minutes, or until the cod is fully opaque and flakes easily with a fork.
- Garnish and serve. Remove fish from oven and top with fresh cilantro before serving with a generous portion of sauce.
