Description
Silky coconut cod curry brings Southern Indian coastal magic to dinner tables with rich, aromatic spices dancing through tender fish. Delicate saffron butter elevates this seafood experience, promising warm comfort and complex flavors you will crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cod loins
- 160 milliliters (5.4 fluid ounces) full-fat coconut cream
- 125 grams (4.4 ounces) coconut powder
- 23 tablespoons coconut oil (or neutral oil)
Spices and Seasonings:
- 1 tablespoon garam masala
- 1 tablespoon ginger, minced
- 2 teaspoons turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon Kashmiri chili powder
- 0.5 teaspoon amchoor (dried mango powder)
- 0.5 teaspoon sugar
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garlic powder
- Salt and pepper, to taste
Aromatics and Additional Ingredients:
- 2 shallots, finely diced
- 4–5 cloves garlic, minced (about 1 tablespoon)
- 8–10 fresh curry leaves
- 1 tablespoon butter
- 1 tablespoon honey
- Juice of 1 lime
- Zest of 1 lime
- Pinch of saffron
- Rice, roti, naan, or parathas (to serve)
- Lime wedges (to serve)
- Chopped coriander (or parsley) (to serve)
- Chopped chili (optional) (to serve)
Instructions
- Craft the aromatic base by gently warming coconut oil in a spacious skillet over moderate temperature. Introduce finely sliced shallots, transforming them until translucent and delicately softened.
- Incorporate minced garlic and ginger, allowing them to caramelize slightly and release their intense fragrances. Introduce curry leaves, stirring until they become wonderfully aromatic.
- Sprinkle mustard seeds, cumin seeds, chili powder, turmeric, and amchoor into the pan. Toast the spices carefully to elevate their complex flavors.
- Pour water into the skillet, seasoning with sugar, salt, and pepper. Integrate coconut cream and coconut powder, creating a rich, velvety sauce. Simmer gently, occasionally stirring to prevent scorching.
- Finish the curry sauce with a splash of lime juice and a dusting of garam masala. Remove from heat and reserve.
- Prepare the saffron butter by tenderly warming butter with a delicate pinch of saffron, allowing the golden threads to infuse their luxurious essence.
- Normalize the cod’s temperature by letting it rest at room temperature. Thoroughly pat the fish dry with paper towels to ensure optimal searing.
- Construct a vibrant marinade blending lime zest, juice, honey, turmeric, cumin powder, garlic powder, salt, and pepper. Coat the fish briefly, preventing excessive acid-based cooking.
- Sear the marinated cod in hot coconut oil, creating a golden exterior with slightly charred edges. Cook approximately 3-4 minutes per side, maintaining the fish’s delicate texture.
- Construct the final dish by ladling the fragrant curry over preferred starch – rice, naan, or roti. Crown with the perfectly seared cod.
- Enhance the presentation by drizzling saffron butter across the dish. Garnish with fresh coriander, optional chili, and serve alongside bright lime wedges.
Notes
- Use super fresh cod to ensure the best flavor and texture, as seafood quality dramatically impacts the dish’s success.
- Choose thick cod loins for even cooking and to prevent breaking during searing.
- Briefly marinate fish to enhance flavor without chemically “cooking” the protein, keeping its delicate texture intact.
- Adjust spice levels by reducing or increasing chili powder based on personal heat tolerance.
- Swap cod with other white fish like halibut or sea bass if unavailable.
- Toast whole spices briefly to release maximum aromatic oils and deepen flavor profile.
- Remove curry leaves before serving if guests prefer smooth sauce texture.
- Pat fish completely dry before searing to achieve perfect golden-brown crust.
- Keep saffron butter warm but not hot to maintain its delicate infusion.
- Use fresh curry leaves for authentic South Indian aroma and traditional taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 710
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 65 g
- Saturated Fat: 50 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg