Description
A luxuriously creamy coconut curry that transforms mild cod into a flavor-packed dish. The aromatic blend of curry spices combined with rich coconut milk creates a silky sauce that perfectly complements the flaky fish for an easy yet impressive dinner.
Ingredients
Scale
- For the Coconut Curry Sauce
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon chili powder (optional for heat)
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 tablespoon honey (optional, for sweetness)
- For the Cod
- 4 cod fillets (about 6 oz each)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Curry Sauce
- In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. This releases the aromatic oils from the garlic and builds the first layer of flavor for your sauce.
- Add the Spices
- Stir in the curry powder, turmeric, ginger, and chili powder (if using). Cook for another 1-2 minutes to allow the spices to bloom. Toasting the spices activates their essential oils, intensifying their flavors and creating a deeper, more complex taste profile.
- Add Coconut Milk and Lime
- Pour in the coconut milk and bring to a simmer. Stir in lime juice, salt, pepper, and honey (if using). Let it simmer for about 5 minutes until the sauce thickens slightly. The coconut milk will mellow the spices while the lime adds brightness to balance the richness.
- Prepare the Cod Fillets
- Preheat your oven to 375°F (190°C). Season the cod fillets with salt and pepper on both sides. Proper seasoning is essential even though the curry sauce carries most of the flavor, as it ensures the fish itself isn’t bland.
- Arrange the Cod
- Place the cod fillets in a baking dish large enough to fit them in a single layer. Arranging them without overlapping ensures even cooking throughout all portions.
- Pour the Sauce
- Pour the coconut curry sauce evenly over the cod fillets, ensuring each fillet is well-coated. The sauce will both flavor the fish and keep it moist during baking.
- Bake the Cod
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork. The fish is done when it reaches an internal temperature of 145°F and separates into flakes with gentle pressure.
- Finish and Serve
- Remove from the oven and garnish with chopped cilantro or parsley. Serve with lime wedges on the side for added freshness. The herbs add color and a fresh counterpoint to the rich curry flavors.
Notes
- For a spicier version, increase the chili powder or add a finely diced jalapeño to the sauce.
- You can substitute cod with other white fish like haddock, pollock, or tilapia.
- Serve over steamed jasmine rice or cauliflower rice for a complete meal.
- Leftover sauce works wonderfully with vegetables or chicken.
- For added texture, sprinkle toasted coconut flakes over the dish before serving.
- This dish pairs beautifully with a side of steamed vegetables like broccoli or green beans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 4g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 65mg