Kerala Coconut Fish Curry with Cod
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.00
- Nutrition
- 620 cal · 38g protein
- skillet
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Kerala Coconut Fish Curry with Cod is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cups basmati rice
- 1½ lb cod fillets
- 1 can coconut milk
- 1 count yellow onion
- 2 count tomatoes
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp curry powder
- ½ tsp ground turmeric
- 1 count lime
- 2 tbsp vegetable oil
- 1/2 tsp salt
Steps
- Cook the rice. Cut the cod into large chunks and season with salt and turmeric.
- Heat the oil in a wide skillet over medium. Cook the sliced onion 5 minutes, then garlic, ginger and curry powder 1 minute.
- Add the chopped tomatoes and cook 3 minutes until soft, then pour in the coconut milk and bring to a gentle simmer.
- Nestle in the fish, cover and simmer 6-8 minutes without stirring until it flakes easily.
- Finish with a squeeze of lime and serve over rice.
- Picky eaters can have plain rice with a few pieces of fish, with the sauce on the side.
- Make ahead: chop the onion, tomatoes, garlic and ginger up to a day early. Leftovers keep 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 62 g
- Fiber
- 2 g
- Sugar
- 6 g
- Fat
- 18 g
- Saturated fat
- 10 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop