A MEAL YOU CAN MAKE
Coconut fish curry
Tender pieces of fish gently poached in a mild coconut and tomato sauce.
About 38 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Cod fillets, 3 cm pieces
- 250ml Coconut milk
- 200g Tomatoes, diced
- 100g Onion, finely sliced
- 10g Ginger, grated
- 5g Garlic, minced
- 15ml Rapeseed oil
- 0.5 tsp Ground turmeric
- 1 tsp Ground coriander
- 8 whole Curry leaves
- 0.5 whole Lime, juice
- 2 whole Chapati, ready-made
Allergens: Fish and wheat/gluten; check chapati for milk. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~509 kcal · 32g protein · 30g carbohydrate · 30g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables, ginger and garlic. Check cod for bones and cut with separate clean utensils. Wash hands after handling fish; measure coconut milk and spices.
Warm the chapati
Warm chapati in the dry pan following the packet, then wrap on a plate.
Build the curry
Warm oil over medium heat. Soften onion, then add ginger, garlic, turmeric, coriander and curry leaves. Stir briefly and add tomatoes; cook until they collapse into a sauce.
Poach the fish gently
Pour in coconut milk and bring to a gentle simmer. Lower in the cod pieces and partially cover. Keep the heat low and avoid stirring hard so the fish stays intact. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check and serve
Confirm the thickest fish pieces are cooked. Squeeze in the lime and serve with chapati. Remove curry leaf stems if preferred.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
South Indian-inspired · mild coconut adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.