I’ve been playing around with the base for this Indian-inspired coconut and tomato curry for years. I love using it with mussels. But most recently I’ve adapted it to work with cod (it's so good!), as we’re eating more fish in our household. What follows is that adaptation, but you should feel free to experiment – try it with shrimp or sea scallops or another fish. Whatever you use, just be sure not to overcook the fish. I use an instant-read thermometer and check for a temperature of around 135 degrees (though it will be different in every piece of fish).

The broth in this curry is highly flavorful, and between the tomatoes, spinach, and onions you don’t really need anything else with it. That said, you could serve it over a bit of white rice – and warm naan would be loving for dipping. (If you are cooking for someone with alpha-gal, replace the naan with a bread prepared without dairy.)

Susie Middleton

Prepping the ingredients in this recipe is the most time-consuming aspect – the cooking happens quickly. So if you are entertaining, prep everything ahead of time.

Note: If you are making this for someone with alpha-gal, check the ingredients in your chili-garlic paste or substitute with another type of chili paste, starting with 1/2 teaspoon. You can also leave it out. Also be sure to use organic brown sugar.

Serves 4

  • 1 generous tablespoon minced fresh garlic
  • 1 generous tablespoon minced fresh ginger
  • 3 teaspoons curry powder
  • 2 teaspoons organic dark or light brown sugar, packed
  • 1 teaspoon Asian chili-garlic paste (optional)
  • ½ teaspoon ground cumin
  • Kosher salt
  • 1 13.5-ounce can full-fat coconut milk (preferably organic), thoroughly stirred
  • 1 cup canned crushed tomatoes (I like Muir Glen fire-roasted)
  • 2 tablespoons grapeseed or vegetable oil
  • 1 medium-large onion, sliced thickly lengthwise (about 1¼ to 1½ cups)
  • 3 cups baby spinach, packed
  • 1 ½ pounds cod loin, cut into four pieces
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup finely chopped fresh cilantro
  • ¾ cup frozen peas, thawed

 

1. In a small bowl, combine the garlic, ginger, curry powder, brown sugar, chili-garlic paste (if using), cumin, and ½ teaspoon kosher salt. In a large glass measure, combine the coconut milk (well whisked), crushed tomatoes, and ½ cup water. Put four shallow serving bowls in a warm place.

2. In a wide (12-inch) shallow Dutch oven or deep skillet with a lid, heat the oil over medium-high heat. Add the onions and a good pinch of salt. Stir, cover loosely, and cook until the onions are browned but still holding some shape, about 5 to 7 minutes. Add the garlic-spice mix and stir well, cooking for about 30 seconds.

3. Add the tomato-coconut mixture and stir and scrape the bottom of the pan to incorporate the spices with the liquids. Season the cod pieces with salt and add them to the broth. Bring the broth to a gentle simmer, cover loosely, and cook about 3 to 4 minutes. Uncover and gently turn the cod filets over. Cover loosely and cook about 3 minutes more. Uncover, add the spinach and peas (you will need to push the peas into the sauce and tuck the spinach leaves mostly around the fish), cover loosely and cook 1 more minute or until the spinach is all wilted. (At this point you can check the fish with a thermometer if you like and continue to cook one more minute if necessary. You can also remove smaller pieces if they are done.)

4. Remove the pan from the heat and gently transfer each piece of cod (with a metal spatula) to a warm shallow bowl. Add the lime juice, lime zest, and three-quarters of the cilantro to the broth and stir well. Spoon the broth and vegetables evenly around each piece of cod. Garnish with the remaining cilantro.