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Coconut Curry Baked Cod is the recipe I turn to when I need something special but simple. The mild cod works perfectly with a creamy coconut curry sauce that is full of warming spices and just a hint of citrus. Each bite gives you tender fish and sauce that hits every comfort note yet stays light on your palate. It is a weeknight dinner winner that feels a bit fancy and comes together without much fuss.
The first time I made this, we were craving something soothing on a rainy night. The house filled with cozy curry scents, and now this is one of the top requests in my home when anyone hears cod is for dinner.
Ingredients
- Full fat coconut milk: gives the sauce its luscious creaminess Aim for unsweetened canned milk for the richest flavor
- Olive oil: helps the spices bloom and brings a savory foundation Use a good everyday olive oil
- Curry powder: delivers warmth and layers of spice Seek out a fresh blend for bold flavor
- Ground turmeric: boosts color and earthiness Fresh turmeric is wonderful but powder is easy and effective
- Ground ginger: adds bright peppery zip Choose a spice brand you trust for maximum aroma
- Chili powder: can boost the heat entirely optional Pick a milder or bolder one to your taste
- Garlic: brings out aromatic savory notes Fresh minced is best but jarred garlic also works
- Lime juice: lifts the sauce with acidity Fresh lime gives the brightest punch
- Salt and pepper: heighten all the flavors Taste as you go for balance
- Honey: provides subtle sweetness balancing spice and lime Use local honey for best taste but this is optional
- Cod fillets: are the star Mild fresh fillets are best Ask your fish counter for advice
- Cilantro or parsley: gives a fresh green finish Chop right before serving
- Lime wedges: add finishing zing at the table Slice extra for squeezing
Step-by-Step Instructions
- Prepare the Curry Sauce:
- Begin by heating olive oil in a medium pan set over medium heat. Add in your freshly minced garlic and cook gently for about one minute only until it is fragrant but not browned. This starts the flavor foundation.
- Bloom the Spices:
- Next stir in the curry powder turmeric ground ginger and chili powder if you enjoy extra warmth. Let these spices cook for an additional one or two minutes They should become lightly toasted and deeply aromatic bringing out their oils.
- Simmer Coconut Milk and Lime:
- Pour the full fat coconut milk into the pan and stir to combine. Add your lime juice a pinch of salt and pepper and honey if you love an added sweet note. Allow this sauce to come to a gentle simmer bubbling quietly for five minutes until slightly thickened The flavors will blend and mellow.
- Prepare and Arrange the Cod:
- Set your oven to heat at three seventy five degrees Fahrenheit which helps the cod cook a bit slower for tenderness. Pat your cod fillets dry and season on both sides with a little salt and pepper Lay the fillets in a baking dish that fits them all comfortably in a single layer.
- Coat with Sauce:
- Once the sauce is ready pour it evenly over the seasoned cod making sure every fillet is generous with the curry coconut sauce This ensures all pieces soak up great flavor.
- Bake the Cod:
- Place the baking dish uncovered on a middle oven rack. Bake for about twenty to twenty five minutes The cod is ready when it flakes easily and looks moist and opaque The sauce should bubble gently around the edges.
- Garnish and Serve:
- After removing from the oven sprinkle the baked cod with chopped cilantro or parsley for fresh color and finish. Serve lime wedges alongside so each guest can add brightness as desired.
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My favorite part of this recipe is the way the coconut milk takes on the bright gold of turmeric and just wraps the flaky cod in silky comfort. I remember one early winter night gathering everyone in the kitchen just to taste the sauce right out of the pan and laughing at how quickly the dish won us all over.
Storage Tips
Leftovers keep well in a sealed container in the fridge for two days To reheat use the microwave or cover and warm gently in the oven Try not to overcook during reheating to keep the fish tender Still taste delicious the next day
Ingredient Substitutions
You can swap cod for any mild white fish like haddock or pollock For a vegan version use tofu steaks or large cauliflower florets Just adjust the baking time as needed No coconut milk Try unsweetened almond milk with a tablespoon of cashew butter for a similar creamy effect
Serving Suggestions
Serve over fluffy jasmine or basmati rice to soak up all the sauce Steamed broccoli snap peas or sautéed greens are perfect vibrant sides Naan bread also makes a wonderful partner for mopping up the extra coconut curry
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A Bit of Context
Coconut curries have roots across Asia The tropical combination of coconut milk and spice is found from the coast of South India to Thailand Using mild white fish in a coconut sauce puts a gentle twist on classic fish curry traditions and brings global comfort to your table
Recipe FAQs
- → What type of coconut milk works best?
Full-fat coconut milk creates the creamiest sauce and best flavor, but light coconut milk can be used for a lighter result.
- → Can I substitute another fish for cod?
Yes, any mild, flaky white fish such as haddock or halibut pairs well with the coconut curry sauce.
- → How do I know when the cod is cooked?
The cod is ready when it flakes easily with a fork and is opaque throughout, usually after 20-25 minutes in the oven.
- → What can I serve on the side?
Rice, couscous, or warm naan are perfect for soaking up extra sauce. Roasted vegetables make a tasty addition.
- → How spicy is the dish?
The sauce is fragrant with gentle warmth, but adding chili powder can increase the heat to taste.