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. It’s spicy and warm, perfect with a bit of rice to make the most comforting fish curry ever!

 

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 and it’s easy to work with. 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 curry with fish, 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 curry needs good spices. Here 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 if that’s what you have at hand.

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 curry recipe for you to make at home anytime you please.

How to make fish curry

• Make the base: Heat ghee or olive oil in a pan. 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.
• Bring the curry together: Once the vegetables are soft, 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.

Pro tip: Wash your hands very well after seeding Serrano peppers and make sure not to touch your face. You don’t want to experience the burn!

How do you thicken curry?

One of the issues that might come up while making curry is the thickness of it. Usually when you have Indian style 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 curry that doesn’t present the same texture. To prevent that, you should use less water to begin with. I usually use about 1/3 to 1/2 cup water for this recipe 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 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.

How to store the leftovers

My recommendation is to serve this dish fresh and avoid having leftovers. If you end up with leftovers, store it in an airtight glass container and refrigerate for up to 2 days. 

As for freezing, unfortunately this recipe does not freeze well as it loses texture and flavor and the fish might become a bit grainy. 

Notes and tips for making this recipe

• 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 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 cod recipes:

• Turkish baked cod
• Pan seared cod with shallots
• Parmesan baked cod