Red Meat Allergy Friendly Classic Coconut Cod Curry
Total time40 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 1.5 lb cod fillets, cut into 2-inch pieces
- 1.500 tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- steamed rice or naan, for serving (optional)
Instructions
- 1
Pat the cod pieces dry with paper towels and season all over with 1/2 tsp salt and the black pepper. Set aside.
- 2
Heat the oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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