# TOMATO, COCONUT & COD CURRY

A vibrant, light, and unbelievably simple fish curry with cod gently poached in a Southeast Asian inspired tomato and coconut curry.

- Total time: 21 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 4 garlic cloves, roughly chopped
- 1 inch piece ginger, roughly chopped
- 2 Birds Eye chillies
- 3 lemongrass stalks, finely chopped (just bottom third)
- 2 handfuls coriander (with stem)
- 4 tbsp rapeseed oil
- 4 cod loins
- 350 g cherry tomatoes (on vine)
- 0.5 tin chopped tomatoes
- 1 tin coconut milk
- 30 g basil, leaves picked
- 2 pak choi, core removed
- Salt
- 0.5 lime, juiced
- Steamed rice
- 0.5 cup yogurt
- 0.5 garlic clove, minced

## Instructions

1. Make the paste first by blending all the ingredients in a food processor: garlic, ginger, chillies, lemongrass, and coriander.
2. In a large saucepan or deep sided frying pan over medium/high heat, add the paste and 4 tbsp of rapeseed oil.
3. Stir and fry until fragrant, about 2-3 minutes, being careful not to burn.
4. Take the cod out of the fridge at this time so it's not fridge cold.
5. Pick the cherry tomatoes and add them to the pan with the 1/2 tin of chopped tomatoes.
6. Stir through and cook for 3-4 minutes before adding in the coconut milk.
7. Bring to a simmer and allow to cook for 6-8 minutes.
8. Lower the heat to a bare simmer and add in the cod fillets, making sure they are fully submerged.
9. Cover the pan and then leave to gently poach for 5 minutes.
10. Add the pak choi (stem and leaf) on top, with the basil.
11. Cover and leave to steam for 2 more minutes.
12. The pak choi should be just cooked and the fish should be opaque throughout and easy to flake when gently pressed.
13. Take it off the heat and then squeeze over the lime juice.
14. Serve the curry with rice and a little garlicky yogurt (optional), which is made by mixing 1/2 cup yogurt with 1/2 minced garlic clove.

## Equipment

- food processor
- large saucepan
- deep sided frying pan

## Tips

- Take the cod out the fridge so it's not fridge cold before cooking.
- Thicker pieces of fish will take longer (probably 8 mins total), while thinner pieces might just need 5 mins, taking into account time to steam the pak choi too.
- Serve with noodles or flatbread as an alternative to rice.

## Source

- Original video: https://www.instagram.com/reel/DU03zVtjExE/?igsh=ZTdiaXp3ZGRkMXh6
- Recipe page: https://www.cliprecipe.com/recipe/d717f3e5-9fd6-4e94-b1c3-048d74fb57e4
- Extracted: 2026-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt