Tomato Coconut Curried Cod
Prep Time : 5 mins
Cook Time : 25 minutes
Total Time : 30 minutes
Yield : 4–6 servings 1x
Category : Main Dish
Method : Stovetop
Cuisine : American/Indian
The combination of stewed tomatoes and smooth, creamy coconut milk combined with tender, flaky cod will ignite your taste buds!
1 tablespoon olive oil
1 yellow onion, diced
5 cloves garlic, minced
1.5 tablespoons curry powder
2 pints cherry or grape tomatoes
1 cup veggie stock
1 can full fat coconut milk
1 pound fresh cod
1/2 cup freshly chopped cilantro + more for garnish
1 tablespoon fresh squeezed lime juice
fresh cracked pepper
Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2″ high sides is ideal.
Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
Add garlic and cook for another minute, stirring frequently.
Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
Stir fresh chopped cilantro and lime juice in to the curry.
Garnish with a little more chopped cilantro and enjoy!