Poached Cod in Tomato Curry
Poached Cod in Tomato Curry is a silky smooth curry that is SO simple to make and is loaded with fantastic global flavors. It’s ready in 30 minutes and is just as delicious the next day… if you’re lucky enough to have any leftovers!
Jump to RecipeIngredients
Organize and prep all of the ingredients – cod fillets, coconut cream, tomatoes, basil, sliced garlic, ginger, red chile pepper, ground coriander, turmeric and cardamom (a spice used in many curry dishes).
Making the Tomato Curry
Heat oil in a medium pan over medium heat. Once oil is heated add chile pepper, ginger, and garlic and cook, stirring occasionally, until garlic has softened but not browned, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Then add tomatoes and cook, stirring occasionally until the tomatoes begin to burst, gently pressing down on the tomatoes if necessary until they release their liquid, 10-15 minutes. (Mine took 10 minutes). Stir in coconut cream and season curry with kosher salt.
Poaching the Cod
Reduce heat to medium-low. Season fish with salt on both sides and then nestle into curry. Cover and cook at a low simmer for 5-7 minutes, turning fish halfway.
Poached Cod in Tomato Curry
Transfer cod to a platter with the tomatoes and curry. Garnish with basil and spoon some of the curry onto the basil leaves. Finish dish with a squeeze of lime.
Poached Cod in Tomato Curry
Ingredients
- 3 tablespoons vegetable oil or coconut oil
- 1 red chile halved, seeded, thinly sliced or 1/2 teaspoon dried red pepper flakes, add more if you like it spicy
- 1 1" piece fresh ginger peeled, thinly sliced or minced
- 2 garlic cloves thinly sliced
- 1/2 teaspoon ground cardamom or 4 cardamom pods popular spice used in many curries
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 pint red cherry tomatoes approx 16-20 tomatoes. See NOTES section below.
- 1/4 cup unsweetened coconut cream
- 2 6-oz skinless cod fillets
- Big handful of basil leaves torn if large
- Squeeze of fresh lime before serving
- Kosher salt for seasoning cod and curry
Instructions
- Heat oil in a medium pan over medium heat. Once oil is heated add chile, ginger, and garlic and cook, stirring occasionally, until garlic has softened but not browned, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Then add tomatoes and cook, stirring occasionally until the tomatoes begin to burst, gently pressing down on the tomatoes if necessary until they release their liquid, 10-15 minutes. (Mine took 10 minutes). Stir in coconut cream and season curry with kosher salt.
- Reduce heat to medium-low. Season fish with salt on both sides and then nestle into curry. Cover and cook at a low simmer for 5-7 minutes, turning fish halfway. If your fillets are thick they may need a few more minutes to cook. The fish should be opaque and easily flake when prodded with a fork.
- Transfer cod to a platter with the tomatoes and curry. Garnish with basil and spoon some of the curry onto the basil leaves. Finish dish with a squeeze of lime.
Notes
Recipe is from Bon Appétit and modified slightly by me.
If you like this recipe, you may also like these other GFchow recipes. Roast Fish & Vegetables with Curry Butter, Coconut Curry Chicken with Spinach, Mushrooms, and Pine Nuts, and Balsamic Chicken with Blistered Tomatoes and Burrata.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This was another winning recipe, Michelle! Everyone loved it. I didn’t have the red chili pepper (used flakes) nor fresh basil (just used dried) and it still was great!
Always makes me happy when you enjoy a recipe!
Could you poach the cod from frozen? Or important to thaw first?
I would definitely thaw/defrost the fish first to get the best results.