Cod in Coconut-Tomato Curry Sauce


Last night I made a really delicious Cod in Coconut-Tomato Curry Sauce. Not quite Thai, not quite Indian… it was really more of a what’s in my cupboard tonight kind of thing, which has always been my favorite way to cook.

Are you a fan of Chopped on the Food Network? I love that show. I think my Cod in Coconut Tomato Curry Sauce might have put me through to the dessert round. Seriously, it was a very tasty little dish and totally doable in under 30 minutes.

Here is what I did. First, I sautéed sliced onion in a little oil, then added diced jalapeño, fresh garlic and ginger, along with Madras hot curry powder, coriander, cumin, salt and pepper. I cooked the seasoned onion mixture a bit to release the fragrance of the spices, then added coconut milk, a can of diced tomatoes and a little sugar to the pan. Once the sauce began to boil, I added pieces of cod – mine came out of the freezer and were slightly frozen because I didn’t plan this ahead of time, but that was not a problem. I covered the pot and let the fish simmer and cook in the sauce for about 8 minutes. Meanwhile, I found some shredded coconut and slivered almonds in the cupboard, so I toasted those for a garnish. At the last minute, I tossed in chopped cilantro, then I served this beautiful curry over basmati rice. It was FANTABULOUS.

This simple curry sauce would also work beautifully with any flaky white fish, shrimp, or even scallops. If you like quick and easy gourmet, definitely give this a try.
– Mary

Cod in Coconut-Tomato Curry Sauce
Recipe Type: Main Dish, Seafood, Easy
Author: A Passionate Plate
Serves: 4
A quick and easy way to prepare cod. You can also use any flaky white fish or even shrimp or scallops. The curry is flavorful, but mild. Serve over basmati rice.
  • 4 – 6 oz. cod filet pieces
  • 1 Tbsp. vegetable oil
  • 1 medium onion, thinly sliced
  • 1 tsp. minced garlic
  • 1 Tbsp. minced fresh ginger
  • 1 jalepeno, seeded, and minced
  • 2 Tbsp. Madras Hot Curry Powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 – 14.5 oz. can diced tomatoes and their juice
  • 1 can unsweetened coconut milk
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. fresh cilantro, chopped
  • toasted almonds, toasted coconut, and lime wedges for garnish, if desired
  1. Heat the oil in a large sauté pan. When the oil is hot, add the onions. Cook over medium heat, stirring occasionally, for 4 to 5 minutes until they are soft, but not brown.
  2. Add the ginger, garlic, jalepeno, curry powder, coriander, cumin and salt and pepper and continue to cook for 2 minutes more.
  3. Add the tomatoes and their juices, the coconut milk and the sugar. Bring the sauce to a gentle boil and cook for another 3-4 minutes to combine the flavors.
  4. Place the fish filets into the sauce. Reduce heat to medium low and cover the pan.
  5. Cook the fish until it is cooked through, but not falling apart (4-8 minutes depending on the thickness of the fish).
  6. Just before serving, stir the chopped cilantro into the sauce.
  7. To serve, place a scoop of basmati rice on each plate. Top with a piece of fish and a generous ladle of sauce. Garnish with toasted coconut, lime wedges and almonds if desired.



  1. Mary Edwards says:

    Awesome recipe. We live in Newfoundland, where fresh cod is abundant….and delicious. This dish is one of our favorite ways to cook cod during the winter.

  2. MJ says:

    Second time I have made this as written ( though lite coconut milk), fabulous, do not skip the accompaniments and toast the coconut it takes 3min!

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  4. Carla says:

    I just made this and it was so tasty, and easy! Thank you! Have already started checking out the other recipes.

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  6. Peterson says:

    Yum….I sauted some ground bacon and then pretty much followed the recipe except I added some chicken broth to the mix and used lemon juice instead of lime and more cilantro because I was out of coriander. We have a winner!

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  8. sam says:

    Excellent dish, although I made some minor changes. No sugar, ever in anything – don’t know why people feel the need. Also didn’t have any of the garnishing items around and it didn’t need it. For those not eating rice (like us), you will have a lot of extra sauce so you might want to cut the qty down or make more fish and save for leftovers. Thanks.

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  11. Gary Smith says:

    There are not enough positive adjectives to describe this dish. Jennifer and Jocelyn said it was better than any dish we could get from our favorite local Thai restaurant. The cod flaked perfectly and then tonight there was enough of the sauce to add scallops to and have the wonderful flavors again. Scrumptious!
    Thank you for a wonderful recipe!

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