Tomato-Coconut Curry with Cod

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant tomato and coconut cod curry is a wonderful example of a heart-healthy meal that does not compromise on punchy, aromatic flavours. By gently baking the cod fillets directly in a base of bursting cherry tomatoes and rich coconut cream, the fish stays incredibly succulent while absorbing the subtle heat from the ginger and mild red curry paste. The addition of crispy fried shallots provides a delightful textural contrast to the silky sauce and tender white fish.

Ideal for a nutritious mid-week dinner, this one-pan dish is both simple to prepare and naturally low in saturated fats. The combination of fresh lime juice and torn basil leaves adds a bright, zesty finish that lifts the savoury notes of the coconut. Serve it as a standalone light meal or with a small portion of steamed brown rice for a more filling, wholesome supper.

Ingredients for Tomato-Coconut Curry with Cod

60 ml vegetabilisk olja
1 stor schalottenlök, tunt skivad i ringar
1 1/2 teaspoons kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
60ml mild red curry paste
725ml cherry tomatoes
1 (150g) can coconut cream
4 (140g) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 matsked färsk limejuice

How to make Tomato-Coconut Curry with Cod

Preheat oven to 149°C. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 teaspoons salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 teaspoon salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

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