Coconut cod curry
Mild white fish cooks gently in a coconut and tomato sauce. Add it after the sauce has simmered, then fold in spinach without breaking the fish into tiny flakes.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a wide saucepan and soften onion for 5 minutes. Add curry and ginger for 30 seconds, then tomatoes, coconut milk and salt. Simmer 5 minutes.
- 02
Step 2
Cut cod into large pieces and nestle into the sauce. Cover and simmer gently for 7–10 minutes, until the fish reaches 63°C / 145°F.
- 03
Step 3
Tuck spinach into the sauce around the fish. Cook for 1–2 minutes until wilted and serve with bread or a separately prepared grain.
Make it your own.
- Keep the sauce at a gentle simmer and move the pan instead of stirring the fish vigorously.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
