Description
A flavorful and comforting Coconut Curry Baked Cod recipe that combines tender cod fillets with a rich, creamy coconut curry sauce infused with aromatic spices. This easy-to-make dish is baked to perfection and served over fragrant basmati or jasmine rice, garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Fish and Main Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fresh lime juice
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or jasmine rice, for serving
Aromatics and Spices
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 small red chili, finely sliced (optional, for heat)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly oil a medium-sized baking dish to prevent sticking.
- Sauté your aromatics: In a skillet over medium heat, warm the olive oil and sauté the chopped onion until soft and translucent, about 3–4 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Spice things up: Stir in the curry powder, cumin, and turmeric. Toast the spices for about a minute to release their essential oils and deepen the flavor.
- Build the sauce: Pour in the coconut milk, lime juice, salt, and pepper. Stir to combine and let the sauce simmer gently for a couple of minutes until creamy and golden.
- Assemble the dish: Place the cod fillets in the prepared baking dish and pour the curry coconut sauce over them. Scatter the cherry tomatoes and red chili slices over the top.
- Bake to perfection: Bake in the preheated oven for 20–25 minutes, or until the cod is tender and flakes easily with a fork. Adjust time depending on fillet thickness.
- Serve and garnish: Spoon the fish and sauce over a bed of cooked rice and sprinkle with fresh cilantro for color and freshness.
Notes
- You can substitute cod with other white fish such as haddock, halibut, or tilapia depending on availability.
- The curry coconut sauce works delightfully with shrimp or tofu to create pescatarian or vegetarian versions of the dish.
- Adjust the amount of red chili to control the heat level to your preference or omit for a milder version.
- For best results, serve immediately after baking to enjoy the sauce’s creaminess and freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cod fillet with sauce and rice (about 1 1/4 cups cooked rice)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: coconut curry, baked cod, fish curry, easy dinner, healthy seafood, coconut milk curry, cod recipe, Indian spices
