Cod Curry

Storing and Planning Ahead

Keeps in the fridge for 2 days. Reheat gently so the fish stays whole.

Cod Curry: The Method

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1. Soften the onion in the oil for 8 minutes, then add the garlic, ginger, turmeric, coriander and chilli for 2 minutes.

   Mark done Start 8 min timer

2. Add the tomatoes, coconut milk and salt and simmer for 10 minutes until thickened.

   Mark done Start 10 min timer

3. Lay in the cod, cover and cook on a very low heat for 5 minutes until the fish flakes. Shake the pan rather than stirring.

   Mark done Start 5 min timer

4. Finish with the lime juice and coriander.

   Mark done

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Tips for Success

• Cook the onion until golden.
• Add the fish last.
• Do not stir once the cod is in.
• Use less chilli for a milder curry.

Why the Method Is What It Is

This is what to make on a wet autumn evening, when you want something warm in the bowl and the fish is already in the fridge. The sauce takes 15 minutes and the fish goes in at the end.

Soften the onion in the oil for 8 minutes until golden, then add the garlic, ginger, turmeric, coriander and green chilli for 2 minutes. Pour in the tomatoes and coconut milk and simmer for 10 minutes so the sauce thickens and the flavours join. Taste it now, because this is the last chance to adjust it before the fish goes in. Add the cod only when the sauce is ready. It needs just 5 minutes.

Lay the chunks into the sauce, cover and cook on a very low heat. Do not stir; shake the pan instead. The fish is done when it flakes and is opaque all through.

Finish with lime juice and coriander and serve with rice.

Good Alongside

Basmati rice · Naan bread · Cucumber raita · Lime wedges

Sides from the same cuisine on this site: Gluten-Free Naan, Idiyappam, Kerala Appam.

If You're Missing Something

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.
• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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