Easy Fish Curry with Alaska Cod

This fish curry with coconut milk is an easy dish packed with flavor. Flaky and tender Alaska cod simmered in a delicious onion and tomato curry sauce makes a perfect meal.

We have seafood at least twice a week and you can find many of our favorite recipes on this blog. From pan seared halibut to lemon ginger shrimp orzo to oven baked salmon with olives and capers, our seafood game is quite strong! This fish curry recipe made with Alaska cod is so good and easy, you’ll keep making it over and over again.

This post is sponsored by Alaska Seafood Marketing Institute. All opinions are mine.

What I love about fish and seafood is that it’s so versatile. There are so many ways to prepare fish and so many flavors you can use. Fish curry has turned into one of our favorites and I can’t wait to share this recipe with you. This is a tomato and onion-based curry that’s mild and not too spicy. It’s very flavorful and makes a great weeknight dinner.

Which fish is good for curry ?

When making fish curry, you need to use a fish that’s firm and absorbs flavor well. I love using Alaska cod because it’s moist and firm with distinctive large flakes and a slightly sweet flavor that compliments the curry very well. You can also use other types of white fish such as Alaska sablefish or flounder.

What goes into fish curry?

A good fish curry made from scratch needs good spices. In this Alaska cod fish curry recipe, we have used a range of aromatic spices such as coriander, curry powder, paprika, turmeric and garam masala. These spices are added to a base of sautéed onion, garlic and ginger, Serrano pepper and tomatoes. I discarded the seeds of the Serrano pepper to keep the flavor more on the mild side. You can certainly use red chilies instead of Serrano peppers.

Coconut milk brings the curry together beautifully and adds great flavor and freshness to the whole dish. And lastly comes the fish; this time, I’ve used Alaska cod. That’s all, a simple and easy fish curry recipe for you to make at home anytime you please.

How to make fish curry

Start by heating some fat in a pan. I love using ghee and/or olive oil. Sauté onion, garlic and fresh ginger in the pan until translucent. This usually takes between 4-6 minutes. Next, add the Serrano pepper that you’ve chopped very finely and follow with diced fresh tomatoes.

Add in the spices, stir well and place the lid on. Let the vegetables and spices cook together for a few minutes to release their flavors.

Pour the coconut milk and water into the pan and stir well. Bring the curry to simmer and once it starts simmering, add the fish. Lower the heat and let the curry simmer and cook the cod for about 10 minutes until it’s fully cooked. Garnish with some cilantro and serve.

How do you thicken fish curry?

One of the issues that might come up while making curry is the thickness of it. Usually when you have curry at restaurants, they’re pretty thick and have a good texture and when you try to make them at home, sometimes you end up with a watery curry that makes the rice swim. To prevent that, you should use less water to begin with. I usually use about 1/3 to 1/2 cup water for this fish curry and it works perfectly. The coconut milk thickens the curry and, if you like, you can always add heavy cream to make your curry even thicker.

What to serve with coconut fish curry

It’s common to serve coconut fish curry with a white rice of your choice, such as jasmine or basmati rice. You can also serve this cod curry with brown rice or naan.

Can I freeze Alaska cod fish curry?

Although I personally prefer to have fish curry fresh every time, it’s possible to freeze it. Once it’s completely cool, place it in an airtight glass container and freeze for up to one month. To reheat, thaw overnight in the fridge and reheat in a sauce pan over medium heat.

Notes and tips for making coconut fish curry

• Use white or yellow onion to make cod curry as red onion has a distinct flavor that might affect the rest of the dish.
• To make fish curry, please use fresh tomatoes as they have less juice than canned tomatoes. We don’t want our curry to be too watery.
• You can use fresh or frozen Alaska cod for this coconut fish curry recipe. If using frozen cod, thaw it first as directed on the package.
• Cut the cod into 1 1/2 inch pieces before adding to the curry. Bite sized cod is easier to eat and cooks faster.
• I always use fresh ginger and grate it right into the pan using a small grater without peeling it. Fresh ginger gives a nice kick to the dish so don’t leave it out.

More Recipes:

•  Turkish Baked Cod Recipe

5 from 2 votes

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Alaska Cod Fish Curry

This fish curry with coconut milk is an easy dish packed with flavor. Flaky and tender Alaska cod simmered in a delicious onion and tomato curry sauce makes the perfect meal. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 400 kcal

Author Shadi HasanzadeNemati

Ingredients

• 1 tbsp ghee or olive oil
• 1 large onion finely chopped
• 5 cloves garlic minced
• 1/2 tbsp fresh ginger grated or minced
• 1 Serrano pepper seeds removed and finely diced
• 2 tomatoes diced
• 1/2 tsp coriander powder
• 1/4 tsp cardamom powder
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp garam masala
• 1 tsp salt
• 1/2 cup coconut milk
• 1/2 cup water
• 1 1/2 lb Alaska cod cut into 1 1/2 inch chunks

To serve:

• Basmati rice
• Lime

Instructions

1. Heat ghee in a pan over medium heat. 

2. Sauté onion. garlic and fresh ginger until translucent. 

3. Add in diced serrano pepper and cook for a minute. 

4. Stir in diced tomatoes and add coriander powder, cardamom, paprika, turmeric, garam masala and salt to the onion and tomato combination. 

5. Stir and cover the pan to let the vegetables and spices cook together for a few minutes. 

6. Pour in water and coconut milk. Bring it to a slow simmer. 

7. Add in chunks of Alaska cod and nestle them in the sauce. 

8. Let the curry simmer and the cod cook for about ten minutes until the fish is cooked completely. 

9. Serve warm with basmati rice, lime and fresh tomatoes.