Indian-Style Coconut Cod Curry
Baked cod in a luscious coconut milk and Indian spiced sauce with tomatoes and onions that requires only a few minutes of active time!
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Ingredients
- 1 tablespoon oil - I like refined coconut oil
- 1 medium onion - chopped
- 1 tablespoon ginger - minced
- 1 teaspoon garlic - minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne - more or less to taste
- 1 teaspoon chicken better than bouillon - see Ingredients in post
- 1 can coconut milk - I use lite coconut milk
- 1 can good tomatoes - 14-15 ounce can
- 24 ounces cod loins - or similar
- sea salt and ground pepper - to taste
Instructions
- Preheat oven to 400 degrees.
- Sauté onion, garlic, and ginger in the oil in an ovenproof skillet over medium-high heat.
- Add spices - cumin, garam masala, turmeric, and cayenne. Stir-fry an additional minute or so, being careful to not burn the garlic and spices.
- Add the canned tomatoes, coconut milk, and better than bouillon. Whisk to incorporate.
- Add the fish portions. Spoon sauce over the top.
- Place in the oven until sauce is bubbly and fish flakes with a fork (about 15-20 minutes depending on thickness).
- Garnish with lime wedges and cilantro, and serve with rice.
Notes
Macronutrients are an approximation from MyFitnessPal.com, and includes 6 ounces of cod and one-fourth of the sauce. It does not include rice or garnishes. I used lite coconut milk in the calculation.
Nutrition
Serving: 14g | Calories: 261kcal | Carbohydrates: 9g | Protein: 32g | Fat: 11g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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