Tomato Coconut Curried Cod is a flavorful and healthy dish that combines tender cod fillets with a rich, creamy coconut and tomato-based curry sauce. This recipe is packed with fragrant spices, fresh cilantro, and zesty lime, creating a delicious balance of flavors. It’s a perfect meal for anyone looking to enjoy a comforting yet light dish that’s easy to prepare and full of bold, tropical tastes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1.5 tablespoons curry powder
- 2 pints cherry or grape tomatoes
- 1 cup vegetable stock
- 1 can full-fat coconut milk
- 1 pound fresh cod fillets
- ½ cup freshly chopped cilantro, plus more for garnish
- 1 tablespoon fresh-squeezed lime juice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
1. Sauté the Aromatics:
- Warm the olive oil in a spacious skillet set over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Incorporate the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
2. Add the Curry Powder:
- Stir in the curry powder, cooking for about 1 minute to toast the spices and enhance their flavors.
3. Add the Tomatoes and Simmer:
- Add the cherry or grape tomatoes to the skillet and stir to coat them in the spices.
- Add the vegetable broth and allow the mixture to reach a gentle simmer.
- Let the tomatoes cook for about 8-10 minutes, stirring occasionally, until they begin to burst and soften, creating a sauce.
4. Add the Coconut Milk:
- Once the tomatoes have softened, stir in the full-fat coconut milk.
- Bring the sauce to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld together.
5. Cook the Cod:
- Season the cod fillets with kosher salt and freshly cracked black pepper on both sides.
- Nestle the cod fillets into the curry sauce, ensuring they are mostly submerged.
- Cover the skillet and let the cod poach in the sauce for about 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
6. Add Cilantro and Lime:
- Once the cod is cooked, stir in the chopped cilantro and lime juice.
- Taste and adjust seasoning with additional salt and pepper, if necessary.
7. Serve:
- Garnish the curried cod with extra chopped cilantro and a wedge of lime.
- Serve the dish hot, with basmati rice, naan, or your favorite side.
Conclusion
Tomato Coconut Curried Cod is an easy, nutritious, and deeply flavorful dish that brings together the richness of coconut milk, the acidity of fresh tomatoes, and the aromatic warmth of curry spices. This light and satisfying meal is perfect for weeknights and pairs beautifully with rice or bread to soak up all the delicious curry sauce.
Tomato Coconut Curried Cod
A light yet flavorful dish featuring tender codfillets simmered in a rich coconut curry sauce made with cherry tomatoes,garlic, and fresh cilantro, perfect for a quick and satisfying meal.
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 1.5 tablespoons curry powder
- 2 pints cherry or grape tomatoes
- 1 cup vegetable stock
- 1 can full-fat coconut milk
- 1 pound fresh cod fillets
- ½ cup freshly chopped cilantro (plus more for garnish)
- 1 tablespoon fresh-squeezed lime juice
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
Sauté the Aromatics:
- Warm the olive oil in a spacious skillet set over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Incorporate the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.
Add the Curry Powder:
- Stir in the curry powder, cooking for about 1 minute to toast the spices and enhance their flavors.
Add the Tomatoes and Simmer:
- Add the cherry or grape tomatoes to the skillet and stir to coat them in the spices.
- Add the vegetable broth and allow the mixture to reach a gentle simmer.
- Let the tomatoes cook for about 8-10 minutes, stirring occasionally, until they begin to burst and soften, creating a sauce.
Add the Coconut Milk:
- Once the tomatoes have softened, stir in the full-fat coconut milk.
- Bring the sauce to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld together.
Cook the Cod:
- Season the cod fillets with kosher salt and freshly cracked black pepper on both sides.
- Nestle the cod fillets into the curry sauce, ensuring they are mostly submerged.
- Cover the skillet and let the cod poach in the sauce for about 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
Add Cilantro and Lime:
- Once the cod is cooked, stir in the chopped cilantro and lime juice.
- Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve:
- Garnish the curried cod with extra chopped cilantro and a wedge of lime.
- Serve the dish hot, with basmati rice, naan, or your favorite side.