Introducing this delicious Cod Curry! This tasty fish curry is ready to eat in just 30 minutes with only 10 minutes of prep. Made in one pot, it serves 4 for under £10.
Recipe Difficulty – Very Easy
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Why this recipe works
This coconut cod curry is great at any time of the year! Tender chunks of cod and cauliflower florets in a mildly spiced curry sauce – what’s not to love? You’ll feel like you’re at a fine dining establishment. It’s the perfect alternative to a take-away or going out to eat.
Serve this healthy white fish curry with your favourite rice, my easy Gluten-Free Naan Bread, or quinoa. It is easy, comforting, adaptable, and perfectly spiced. On top of that, it’s gluten and dairy free! Despite it being dairy-free, this fish curry with coconut milk has a rich and creamy texture, making it extremely comforting.
This coconut cod cauliflower curry is packed with flavour from the aromatic ginger and garlic and the blend of spices. All things you’re likely to find in your pantry or are easily acquired at the grocery store. It is delicious and filling and sure to become a new favourite!
If you like curry fish recipes, try my Thai Red Prawn Curry. If you’re a fan of white fish dishes or cod recipes, try my Dairy Free Fish Pie that combines cod with salmon and prawns.
Ingredients to make Cod Curry
- Red Onion – needs to be diced prior to starting.
- Garlic Cloves – should be crushed and add a delicious flavour to this dish.
- Fresh Ginger – needs to be chopped prior to beginning.
- Paprika – adds both a sweet and peppery taste to this curry.
- Ground Coriander – is a great sweet and citrusy flavour.
- Turmeric – is common in curry powders. It’s a key ingredient in my Coconut Dhal.
- Fennel Seeds – are known for their liquorice flavour that goes really well with curry spices.
- Cayenne Pepper – adds a bit of heat to this coconut fish curry.
- Chilli Flakes – also add some spice.
- Olive Oil – is used to fry up the onions.
- Cauliflower – is a great, healthy addition to this curry.
- Lime Juice – adds a splash of citrus.
- Can of Coconut Milk – is my secret to a creamy dairy-free fish curry. If you have any cans spare then try my Coconut Dhal.
- Can of Chopped Tomatoes – are a great addition to this curry. If you have any spare tins in the cupboard then also try my Vegetable Tagine.
- Water – helps this to reach the perfect consistency.
- Peanut Butter – can be either smooth or crunchy. If you’re like me and have a massive tub then try my Peanut Butter Blondies.
- Cod – is the hero ingredient of this recipe.
- Handful of Spinach – this is an optional addition to this recipe.
- Salt and Pepper – help to accentuate the other flavours.
- Lime Wedges – are optional for serving.
- Chopped Fresh Coriander – is an optional serving addition.
See recipe card for full information on ingredients and quantities.
Substitutions
- Cauliflower – can be replaced with broccoli.
- Chopped Tomatoes – For a smoother sauce, use passata instead.
- Peanut Butter – If you have a nut allergy, feel free to leave the peanut butter out.
- Cod – You could use haddock, salmon, or prawns in place of cod.
- Vegan – If you wanted a full vegan dish, sub for tofu or just use the cauliflower. You could also add some more butternut squash or jackfruit.
Variations
- Spicy – There are lots of ways to spice up this curry! It starts mild, so it is easy to increase the spice level. Try doubling or tripling the spices that are already called for. You could also add cumin seeds, jalapeno, garam masala, cumin, and/or chilli.
- Deluxe – I like to serve the cod tomato curry sprinkled with chopped fresh coriander and lime wedges to squeeze over for an extra zingy flavour!
- Kid friendly – If the kids aren’t a fan of fish, swap for their favourite meat or leave it vegetarian. If there are certain vegetables they like, add them in! You could add green pepper, peas, fresh tomatoes, etc.
For another delicious curry, see this 15 Minute Vegetable Curry recipe on my website!
How to make Cod Curry
Step 1: Firstly, prep your red onion, garlic, and ginger. Add them, along with the spices, into a pan with olive oil. Season with salt and pepper and cook for five minutes.
Step 2: While it’s cooking, prepare your cauliflower by chopping it into bite-sized florets.
Step 3: Add the lime juice, coconut milk, chopped tomatoes, water (measured in the tomato tin), and peanut butter to the pan.
Add the cauliflower florets, season with salt and pepper, and simmer for 10 minutes.
Step 4: Cube the cod and add it to the curry along with the spinach. Cover with a lid and simmer for 5 minutes.
Serve with lime wedges and chopped coriander. Enjoy it alone or with rice, naan bread, or quinoa.
Hint: Be sure the cod reaches about 62 degrees C before serving.
Leftovers
If you have any fish curry leftover, set it aside to cool and then pop it into an airtight lidded container. Store in the fridge for a couple of days. Reheat thoroughly to serve. Freeze in an airtight container for up to three months. Thaw before reheating.
Recipe FAQs
White fish are great for curry. My personal favourite is cod.
It depends on the recipe! My recipe focuses on plant-based ingredients, so it is a great healthy option to add to your meal rotation.
White rice, brown rice, or black rice are all delicious with curry. You could also use quinoa. My favourite thing to have alongside curry is some Gluten Free Naan Bread!
Cod cooks quite quickly! I add it as the last step of my recipe. It only needs to simmer in the curry for about 5 minutes or so before it’s ready to go!
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Recipe
Cod Curry
Ingredients
- 1 red onion diced
- 3 garlic cloves crushed
- 1 thumb fresh ginger chopped
- 1 tsp paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- ½ teaspoon cayenne pepper
- pinch of chilli flakes
- 1 tablespoon olive oil
- 1 cauliflower, chopped into florets
- juice of 1 lime
- 400ml can of coconut milk
- 400g can of chopped tomatoes
- ¼ can water
- 1 heaped tbsp peanut butter (smooth or crunchy)
- 250 g cod, cubed
- handful of spinach (optional)
- salt and pepper
- lime wedges and chopped fresh coriander, to serve (optional)
Instructions
- Firstly prepare your red onion, garlic and ginger. Add the onion, garlic, ginger and all the spices to a pan with the olive oil. Season with salt and pepper and cook for 5 minutes
- Meanwhile prepare your cauliflower by chopping it into bite-sized florets. Now add the juice of 1 lime, 1 can coconut milk, 1 can chopped tomatoes, ¼ cup of water (use the tomato tin to measure it out) 1 heaped tablespoon peanut butter and stir
- Now add your cauliflower florets, season with salt and pepper and simmer for 10 minutes
- Chop your cod into cubes and add to the curry along with spinach, if using, cover with a lid and simmer for 5 minutes
- Serve with lime wedges and chopped coriander, if liked, and with rice, naan breads or quinoa or enjoy on its own!
Notes
Nutrition
Please note that Nutrition information is a rough estimate
Made this today and everyone loved it. This will definitely be my go to curry. Quick, easy and delicious.
Yay 🙂 so pleased to hear that!
This is my absolute favourite to date, so delicious and so easy to make! The thing I love about all your recipes us how quick and easy they are and the uncomplicated ingredients.
Yay 🙂 thank you Christine!
Great recipe! Added a green pepper that needed to be used, peas and fresh tomatoes rather than canned, to make it a complete one dish meal. And instead of rice this time we chose Naan. Love this recipe. Versatile and delicious.
A little to creamy. But a simple quick fish curry. Tailor to suit spiciness as I added triple spice
What are the macros and nutritional information for this curry?
Nigel just wants to review this with one word “Yummy “ .
All I can say it was easy delicious and very filling, you could easily substitute the fish for more veg like butternut squash or meat if you prefer.
First of your recipes I’ve tried but will be trying more.
Not very often my daughter loved the healthy food I cook. We had it with steamed black rice and she had a second helping!
I’ll have to make it again. Thank you for the recipe.
I just made this curry and it was absolutely stunning. The sauce is incredibly moreish. Such a simple recipe as well. Will definitely make it again.
Aww thanks 🙂 so happy you enjoyed it!
This was delicious- thank you. We love spicy food, so I doubled up on all the spices, especially the chilli and ginger. I also added some cumin seeds. It needed quite a bit of salt to balance the sweetness of the coconut and peanut flavours but it was such an easy meal to cook, and very quick too. I will definitely make it again!
Super easy and yummy. I didn’t add the curry, I prefer mild food, and gave hubby curry when served. I’ll definitely make again- next time with the man that looks like others liked
This was a stunningly good AND healthy curry. Big hit with my family – the teens crave heat, so I added a jalapeno pepper when I cooked it, and also added 1 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp chile and half a tsp of turmeric – it turned out sensational. I could have doubled those amounts and it still wouldn’t have been too much. I’m thinking of roasting some fresh tomatoes and adding them next time, instead of canned. And there definitely will be a next time! Thanks for a great recipe!
Thank you Hannah 🙂 so pleased you all enjoyed it!
This is the sixth or seventh recipe of yours that I’ve made, and it’s another blinder, thanks.
I substituted some chicken (cubed and fried-off first) as we didn’t have any cod, and it went down well. I like the fact that the recipes are mild spiced and can be binged-up to taste; works well with the kids.
All right, all right, I’ll buy your blooming book!!!
Haha thanks for the support Nick 🙂
First time following one of your recipes and I was blown away! Easy to follow and incredibly tasty; really impressed with the naan breads too
Thank you!
Thanks Lauren 🙂 so pleased you enjoyed it!
Slam dunk!
This recipe needed more salt than I’m used to using BUT next time I’ll supplement with miso paste (for a healthier alternative to salt) and maybe kick up some of the lime + spices.
I used carton coconut milk and whole marzano canned tomatoes for a brothier, lighter curry.
I also made your GF naan and I was totally blown away. I added ground coriander, ground garlic, and fresh garlic and used tahini instead of olive oil. Topped with melted butter, flake salt, and fresh cilantro. Delicious!
Amazing recipes! I didn’t feel like I have ever made a good curry over here in the states until now. Thank you, James!
Thanks for the great review Emilie 🙂 glad you enjoyed them both!
4 months later and coming back to this recipe because it’s THAT GOOD. Using canned jackfruit as my “protein” this time! Thanks again for the killer curry!
Thanks Emilie 🙂
Cod & Cauliflower Curry: another super easy meal to make, served with rice & your Nann Breads. Thanks James you inspire others to try something different.
That’s awesome thank you Carolyn 🙂
Eating this as I type and it’s so delicious. I replaced the cod pieces with Quorn chicken pieces and it’s just as good. I added a bit more chili flakes too for a kick and it’s really nice. This was so simple and quick to make and I’ll definitely be making it again!
I made this minus the cod but added chickpeas instead and It was delicious.
Thanks Debbie 🙂 glad you enjoyed it!