Coconut Cod Curry

4 from 1 vote


  • 1 lb cod loin
  • 3 cloves garlic, minced
  • 1-2 tbsp ginger, minced
  • 2 scallions, sliced
  • 2 tbsp red pepper, chopped
  • 1 jalapeno pepper, sliced into rounds
  • mint, 3-4 leaves (optional)
  • 1 lime for juice
  • 1 13.5 oz can coconut milk
  • 1 tbsp butter (optional)
  • 1-2 tbsp curry powder
  • 1 bunch cilantro, chopped
  • 1 tbsp olive oil


  • Add olive oil to saute pan. When heated, add garlic and red peppers. Cook until fragrant, a few minutes until the color of the peppers bleeds into the oil.
  • Add coconut milk. Cook until all the coconut is melted and mixed well.
  • Add all ingredients except for half of the cilantro and lime. Break up mint leaves before tossing in.
  • Add salt & pepper to taste. Combine well.
  • Once all is up to temperature, add butter for a richer flavor (optional).
  • Lightly salt & pepper cod and add a little squeeze of lime juice.
  • About 10 minutes in, or when the sauce coats the back of the spoon, add the cod.
  • Lower the heat to about medium and add the cod to the pan. Spoon sauce over fish so that it is covered. Cover with lid or aluminum foil.
  • Cook for approximately 10 minutes, during this time you can keep spooning the sauce over the fish. You will see the fish will begin to separate into flakes when done.
  • Plate fish and cover with sauce. Put a heavy dose of cilantro on top. Serve with a jasmine or coconut rice.

Pro tip: The longer it sits, the better the flavors. You can make the sauce up to two days ahead.
This recipe is suitable for any type of white fish and also fantastic with shrimp or mussels.
Bon Appetit!
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