Cod Fish Curry
A light and tangy fish curry from the coastal regions of India, made with tender cod fillets simmered in a fragrant coconut and tamarind gravy. Perfectly spiced and low in calories, it's a heart-healthy delight.
For 4 servings
Prepare the coconut paste
In a small blender, combine the grated coconut with 1/4 cup of water. Blend until you get a smooth paste. Set aside.
TIPUsing warm water can help extract more flavor from the coconut.Make the tempering
- Heat mustard oil in a medium-sized pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Once they pop, add the curry leaves and sauté for a few seconds until fragrant.
Sauté the aromatics
- Add the chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Build the curry base
- Stir in the tomato puree, turmeric powder, red chili powder, and salt.
- Cook the masala, stirring occasionally, until the mixture thickens and oil begins to separate at the edges, about 5-6 minutes.
- Pour in the prepared coconut paste, tamarind paste, and the remaining 1.25 cups of water. Mix well.
- Bring the curry to a gentle simmer.
Cook the fish
Gently slide the cod pieces into the simmering gravy. Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid over-stirring to prevent the fish from breaking.
TIPCod cooks very quickly. Check for doneness after 5 minutes to ensure it remains tender and moist.Garnish and serve
Turn off the heat. Garnish the curry with freshly chopped coriander leaves. Let it rest for a few minutes for the flavors to meld before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Be gentle when stirring the curry after adding the fish to keep the fillets intact.
- 2For a brighter color, you can use Kashmiri red chili powder, which is milder in heat.
- 3If you don't have tamarind paste, you can soak a small marble-sized ball of tamarind in warm water and use its extracted juice.
- 4This curry pairs well with steamed brown rice or whole wheat chapatis.
- 5Ensure your coconut is fresh for the best flavor; desiccated coconut can be used but the taste will differ.
Frequently asked questions
Yes, this version is very healthy. It's low in calories and fat, uses minimal salt, and is packed with lean protein and omega-3 fatty acids from the cod. The spices like turmeric also offer anti-inflammatory benefits.
