Introducing this delicious Cod Curry. Ready in just 30 minutes with only about 10 minutes of prep, this one-pot meal serves 4 for under £10.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Cod Curry
- Substitutions
- Variations
- How to make Cod Curry
- Leftovers
- Recipe FAQs
- Cod Curry Recipe
Why this recipe works
This coconut cod curry is perfect all year round. Tender cod and cauliflower florets simmer in a mildly spiced, creamy sauce made with coconut milk. The ginger, garlic and warm spices give the dish bright, aromatic flavour while peanut butter adds body and a subtle nuttiness. It’s comforting, adaptable, and feels special enough to replace a take-away.
Serve with rice, quinoa or bread for a complete meal. This recipe is gluten-free and dairy-free, yet still rich and satisfying thanks to the coconut milk and seasoning. The ingredients are pantry-friendly, so it’s easy to whip up on a weeknight.
Ingredients to make Cod Curry
- Red onion – diced.
- Garlic cloves – crushed.
- Fresh ginger – chopped.
- Paprika – 1 tsp adds sweet, peppery warmth.
- Ground coriander – 1 tsp for citrusy depth.
- Turmeric – 1 tsp for colour and mellow flavour.
- Fennel seeds – 1 tsp for a mild liquorice note.
- Cayenne pepper – ½ tsp for gentle heat.
- Chilli flakes – a pinch to taste.
- Olive oil – for frying the aromatics.
- Cauliflower – chopped into bite-sized florets.
- Lime juice – juice of 1 lime for brightness.
- Coconut milk – 1 x 400ml can for creamy sauce.
- Chopped tomatoes – 1 x 400g can.
- Water – about ¼ tin of water to loosen the sauce.
- Peanut butter – 1 heaped tbsp (smooth or crunchy).
- Cod – 250g, cut into cubes.
- Spinach – a handful (optional).
- Salt and pepper – to season.
- Lime wedges and chopped fresh coriander – to serve (optional).
See the recipe card below for exact quantities and full method.
Substitutions
- Cauliflower: use broccoli instead.
- Chopped tomatoes: replace with passata for a smoother sauce.
- Peanut butter: omit if there’s a nut allergy.
- Cod: swap for haddock, salmon or prawns.
- Vegan: use tofu, extra vegetables, jackfruit or butternut squash instead of fish.
Variations
- Spicy: increase cayenne, add cumin, garam masala, jalapeño or extra chilli flakes.
- Deluxe: finish with plenty of chopped coriander and lime wedges for extra freshness.
- Kid-friendly: swap the fish for chicken or a favourite meat, or keep it vegetarian and add in vegetables the kids enjoy.
How to make Cod Curry
Step 1: Dice the red onion and prepare the garlic and ginger. Heat olive oil in a pan and sauté the onion, garlic and ginger with all the spices. Season and cook for about 5 minutes until fragrant and softened.
Step 2: Meanwhile, cut the cauliflower into bite-sized florets.
Step 3: Add lime juice, coconut milk, chopped tomatoes, the measured water and peanut butter to the pan. Stir, add the cauliflower florets, season with salt and pepper, then simmer for 10 minutes until the cauliflower is tender.
Step 4: Cube the cod and add it to the curry along with the spinach if using. Cover and simmer for about 5 minutes until the fish is cooked through. Serve with lime wedges and chopped coriander. Enjoy with rice, naan or quinoa.
Hint: Ensure the cod reaches about 62°C (145°F) or is opaque and flakes easily before serving.
Leftovers
Cool leftovers and store in an airtight container in the fridge for 2–3 days. Reheat thoroughly on the stove or in the microwave, adding a splash of water if the sauce has thickened. Freeze in an airtight container for up to three months; thaw fully before reheating.
Recipe FAQs
White fish like cod or haddock work well. Salmon and prawns are also good choices depending on the flavour you want.
It can be. This recipe focuses on whole ingredients and vegetables, making it a healthy, balanced option.
Rice (white, brown, or black), quinoa or bread such as gluten-free naan are all excellent choices.
Cod cooks quickly—about 5 minutes in a simmering curry is typically enough until it’s opaque and flakes easily.
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Cod Curry
10 minutes
20 minutes
30 minutes
4 people
Ingredients
- 1 red onion, diced
- 3 garlic cloves, crushed
- 1 thumb fresh ginger, chopped
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp fennel seeds
- ½ tsp cayenne pepper
- Pinch of chilli flakes
- 1 tbsp 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)
- 250g cod, cubed
- Handful of spinach (optional)
- Salt and pepper
- Lime wedges and chopped fresh coriander to serve (optional)
Instructions
- Prepare the red onion, garlic and ginger. Fry them in olive oil with the spices, seasoning with salt and pepper, for about 5 minutes.
- Cut the cauliflower into florets. Add lime juice, coconut milk, chopped tomatoes, ¼ can of water and the peanut butter to the pan and stir.
- Add the cauliflower, season, and simmer for 10 minutes until tender.
- Add cubed cod and the spinach if using, cover and simmer for 5 minutes until the fish is cooked through.
- Serve with lime wedges and chopped coriander if desired, alongside rice, naan or quinoa.
Notes
Storage: Refrigerate in an airtight container for 2–3 days. Reheat until piping hot; add a little water if the sauce thickens. Freeze for up to three months and thaw before reheating.
Tips: Use smooth or crunchy peanut butter to taste. Substitute proteins or vegetables to suit dietary needs—chicken, prawns, tofu, squash or jackfruit all work well.
Nutrition
Carbohydrates: 23 g |
Protein: 20 g |
Fat: 30 g |
Saturated Fat: 20 g |
Fiber: 7 g |
Sugar: 9 g
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