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Indian Fish Curries- Make This Easy Indian Cod Recipe With Lemon Coconut Sauce Tonight

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Indian Cod recipe

We ate this with naan and it was delicious!

This Indian cod recipe is why my wife married me 18 years ago today!

 

Last night I made one of my wife, Caroline’s favourite meals: an Indian cod recipe that stems from southern India. It’s one of those curries that is packed with wonderful flavours but only takes 20 minutes to make. This Indian cod recipe is a perfect mid-week meal because it’s simple to put together and the essential ingredients are all easily sourced at the supermarket.

You could of course use other types of meaty fish such as coley, halibut or salmon. The lemony sauce compliments the flavour of the fish and goes perfectly with rice or naan bread.

The ingredient powa is not essential but adds to the presentation and texture. Powa is a flaked rice available at most Indian markets.

Serves 4

Preparation Time: 10 minutes
Cooking Time: 10 minutes

 

This Indian Cod Recipe is a real winner!

 

INGREDIENTS

For the sauce

2 tablespoons butter
5 fresh curry leaves (optional)
1 small onion finely chopped
1 two inch piece of ginger cut into slivers
1/2 teaspoon turmeric
1 small pinch of saffron (optional)
4 green chillies cut lengthwise
400ml coconut milk
2 Lemons
Salt and black pepper to taste

4 x 200g think cod fillets preferably with the skin on

3 tablespoons vegetable oil
1 teaspoon black onion seeds
1 Tablespoon salt
3 Tablespoons Powa (This is a flaky rice found at Indian markets)

I start my making the sauce. It can be made an hour ahead of time without losing any flavour.

In a small pan, heat the oil and then add the chopped onions and curry leaves if using. Fry until the onion turns translucent and lightly browned.

Add the ginger,turmeric and coconut milk, the green chillies and stir.

Quarter one of the lemons and put the lemon wedges into the sauce. Add the saffron if using and simmer for five minutes. The sauce should thicken slightly.

Sprinkle with salt and pepper to taste and keep warm.

For the cod

Preheat your oven grill to high.

Pour the oil into a pan over high heat. Place the fillets skin side down in the oil and fry for about two minutes.

Turn the fillets over and do the same.

Very carefully remove the cod fillets from the pan and place on a rack in a grill pan skin side down.

Press the onion seeds, salt and powa (if using) evenly into the flesh with your fingers and place the fish under the grill for about three minutes.

Hey… Don’t take my word for it! Ovens vary. You want the powa crust to be lightly browned but not burnt to a crisp.

Be sure not to overcook the fish or it will flake apart.

To Serve

Place the cod fillets on warm plates.  Pour the sauce around the fish and squeeze a little more lemon juice over the top if you like. I do.

 

This is an Indian cod recipe with a difference. I hope you like it.

 

Were you able to change or improve this Indian cod recipe in any way?

 

indian recipes

Saturday 9th of July 2011

nice recipe. thanks for posting Check this baked fish recipe(Malesader Machi) - Ideal for weight watchers – http://www.gdayindia.com.au/masaledar-machi-3

Dan Toombs

Tuesday 12th of July 2011

Thanks for the link. I will check it out. Glad you liked the recipe! Dan

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