Description
A vibrant and aromatic cod curry with coconut milk, spices, and tender cod cubes, perfect for a comforting and flavorful weeknight meal.
Ingredients
Units
Scale
- 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
- 1/2 tsp cayenne pepper
- Pinch of chili flakes
- 1 tbsp olive oil
- 1 cauliflower, chopped into florets
- Juice of 1 lime
- 400ml can of coconut milk
- 400g can of chopped tomatoes
- 1/4 can water
- 1 heaped tbsp peanut butter (smooth or crunchy)
- 250g cod, cubed
- Handful of spinach (optional)
- Salt and pepper, to taste
- Lime wedges and chopped fresh coriander, to serve (optional)
Instructions
- Heat olive oil in a large pan over medium heat. Add diced onion, garlic, and ginger, cooking until soft and fragrant.
- Add paprika, ground coriander, turmeric, fennel seeds, cayenne pepper, and chili flakes. Stir for 1–2 minutes to release the spices’ aroma.
- Add cauliflower florets and stir to coat with the spices.
- Pour in coconut milk, chopped tomatoes, and 1/4 can of water. Bring to a gentle simmer.
- Stir in lime juice and peanut butter until well combined.
- Add cubed cod to the curry, gently stirring to avoid breaking the fish. Simmer for 8–10 minutes, or until the cod is cooked through and flakes easily.
- Optional: Add spinach in the last 2 minutes of cooking until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with lime wedges and chopped fresh coriander if desired.
Notes
- For a spicier curry, increase the cayenne or chili flakes.
- Serve with steamed rice or naan for a complete meal.
- Peanut butter adds creaminess and depth; adjust quantity to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg