Go Back
+ servings
Print Recipe
5 from 8 votes

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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 270kcal
Author: Shadi HasanzadeNemati


  • 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


  • Heat ghee in a pan over medium heat. 
  • Sauté onion. garlic and fresh ginger until translucent. 
  • Add in diced serrano pepper and cook for a minute. 
  • Stir in diced tomatoes and add coriander powder, cardamom, paprika, turmeric, garam masala and salt to the onion and tomato combination. 
  • Stir and cover the pan to let the vegetables and spices cook together for a few minutes. 
  • Pour in water and coconut milk. Bring it to a slow simmer. 
  • Add in chunks of Alaska cod and nestle them in the sauce. 
  • Let the curry simmer and the cod cook for about ten minutes until the fish is cooked completely. 
  • Serve warm with basmati rice, lime and fresh tomatoes. 


  • 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.


Calories: 270kcal | Carbohydrates: 9g | Protein: 32g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 685mg | Potassium: 992mg | Fiber: 2g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg