Zingy coconut curried cod
Prep time: 30 minsTotal time: 
Zingy coconut curried cod
Zesty lime balances the warmth of curry spices in this easy supper dish that will brighten up any evening. Add a fresh lime wedge to each plate for an extra citrus punch when squeezed.
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1-2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, finely grated or crushed
- 25g fresh ginger, finely grated
- 2 tsp medium curry powder
- ½ tsp ground turmeric
- 1 x 400ml tin coconut milk (we used Amoy)
- zest and juice of 1 lime, plus wedges to serve
- 1 tsp fish sauce*
- 2 x 260g packs Taste the Difference Chunky Cod Loins
- 120g baby spinach
- 250g jasmine rice
To serve (optional)
- 1 tbsp vegetable oil
- handful fresh curry leaves
- drizzle of chilli oil
- Bear Fruit Baked Coconut Chips
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a large saucepan, then add the onion with a pinch of salt and cook over a medium-low heat for 8-10 minutes until softened. Stir in the garlic, ginger and spices, then cook for a further 2 minutes. Pour in the coconut milk, lime juice and fish sauce, then simmer gently for 5 minutes. Remove from the heat and use a handheld stick blender to whizz to a smooth, thickened sauce. Stir in the zest from the lime and season to taste.
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Pat the cod fillets dry and place in an ovenproof dish in which they fit snugly (about 26cm x 18cm x 6cm). Season with salt, then pour over half the curry sauce so the cod is generously coated. Bake for 16-18 minutes or until the fish is cooked and flakes easily. Add the spinach to the remaining sauce, set over a low heat, cover and allow to wilt.
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Meanwhile, rinse the rice and cook in a pan of boiling water according to pack instructions. Drain, return to the pan and cover with a lid until ready to serve.
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To make the crispy curry leaves, heat the oil in a frying pan. Once hot, add the curry leaves and sizzle until crisp and translucent.
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Divide the rice among serving bowls, then use a slotted turner to carefully lift the cod on top. Pour the remaining sauce from the pan into the oven dish and stir to combine. Generously spoon the curry sauce over the fish. Drizzle with a little chilli oil and scatter with the coconut chips and crispy curry leaves, if using. Serve with extra lime wedges.
*Check your fish sauce is gluten-free, if required.
