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+ servings
A cast iron skillet with coconut cod curry, cilantro, and grey napkin.

Indian-Style Coconut Cod Curry

Tamara Andersen
Baked cod in a luscious coconut milk and Indian spiced sauce with tomatoes and onions that requires only a few minutes of active time!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Indian
Servings 4 servings
Calories 261 kcal


  • 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


  • 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.


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.


Serving: 14gCalories: 261kcalCarbohydrates: 9gProtein: 32gFat: 11g
Keyword coconut cod curry, coconut curry, cod curry, easy curry recipes, easy fish recipes, fish curry, gluten free, Indian curry
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