Friday, February 17, 2017

Indian Cod Curry for #FishFridayFoodies

Did you ever notice that the best recipes are made by layering flavors?  You take simple ingredients and layer flavor upon flavor until the end result is a perfect blend that soothes the soul with each bite.

That is certainly the case with this wonderful Cod Curry made after Sneha of Sneha's Recipe volunteered to host Fish Friday Foodies and chose Indian Curry as her theme this month.  I found a recipe on that started off with all of the lovely flavors that we love in an Indian Curry.  I imagine you could use a prepared curry powder but then you would miss all the wonderful delights to your senses.  The feel of the spices in your hand, the smell of each individually and then melded with the others.  The beauty of the warm and comforting colors of these spices.

How could it get better?  Well, how about caramelizing some onions.  Caramelized onions, in and of themselves, are a gift from heaven.  Then stir in those delightful spices and smell it transform into something that makes the saliva glands release and the stomach start to grumble.

The third layer adds the heat of jalapeno peppers with the brightness of lemon and the distinct flavor of cilantro.  Just when you thought it couldn't get better, you add in some tomatoes with their juices and scrape up all the tasty brown bits that are stuck to the bottom of the pan.

Bury your fish filets in this savory sauce, cover and let the flavors permeate as it cooks through.  Yes, I know that your stomach is screaming that it wants this now but be patient, fish cooks quickly.

Serve this delectable fish and sauce over some steamed rice and your night is perfect.  The final and most important sense is satisfied as you take a bite.  The fish is delicate and flaky.  The sauce is mildly spicy and transports you to an exotic locale without ever leaving your house.

Interested in joining Fish Friday Foodies?  If you are a food blogger, we would love to have you.  We post a fish/seafood recipe on the third Friday of each month based on a theme chosen by one of our members.  Please leave your email in the comments below or request to join on our Facebook page and I will be happy to add you.  Next month we will be celebrating St. Patrick's Day with Irish Fish and Seafood dishes.  Make sure you scroll past my recipe below to see all the other wonderful Indian Curry recipes being shared.  If they are all as good as this meal, you are going to want to make them all!

Cod Curry
adapted from submitted by JenniferB3

1 T. olive oil
1 medium sweet onion, chopped
1 t. garlic paste
1 t. ginger paste
2 t. cumin
2 t. coriander
1 t. cardamom
1/2 t. turmeric
pinch of salt
1 jalapeno pepper, seeded and diced (or more to taste)
1/4 c. chopped cilantro leaves
juice of 1/4 lemon
2 (15 oz) cans diced tomatoes with juices
1 lb. cod fillets, cut into serving size pieces
Steamed Rice

Heat oil in skillet over medium heat.  Add onions and cook, stirring occasionally until soft and caramelized.  15-20 minutes.  Add the garlic and ginger, cook and stir for a minute and then stir in the cumin, coriander, turmeric, cardamom and salt until fragrant.  Add the jalapeno, cilantro and lemon juice along with the tomatoes and their juices.  Bring to a boil. Cook and stir, scraping up any brown bits stuck to the bottom of the pan.  Reduce heat, cover and simmer for 20-30 minutes. Return the sauce to a boil and then nestle the fish in the sauce.  Reduce heat again, cover and simmer for another 15 minutes, until the fish flakes easily with a fork.  Serve over steamed rice.  Print Recipe

More Indian Curry Recipes


  1. One of the reasons I don't experiment with recipes because I don't understand the layering of spices. I am not good at knowing what kinds of spices go with what kinds of food. But that's okay! I'm happy with my cooking style. And I love reading about how you do it. Maybe one of these days I will get brave and feel challenged enough to give it a try! This fish sounds delicious!!

    1. It was really good Paula. One of these days when you are feeling adventurous just start playing with the flavors that you have tasted and love.

  2. That sounds delicious, and pretty easy too! I love all of the flavors, and agree with you about caramelized onions!

  3. You can just SEE the flavor in your curry, and it has my belly a-rumblin' Wendy!

  4. Caramelized onions are always a great way to begin a recipe...this looks fantastic!

  5. This sounds like a fish version of a few veggie curries I have made, which are good so sure this is too!

  6. Wendy! I,can see that you enjoyed making this curry and its superb.

  7. I do not like adding coconut milk while preparing fish curry, however the dishes you mentioned Tate great

    1. Thank you. I don't use coconut milk in my recipes because my husband has an adverse reaction to it.


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