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Bon Appétit

Poached Cod in Tomato Curry

4.7

(131)

This image may contain Food Dish Meal Bowl Curry Platter and Soup Bowl
Photo by Emma Fishman, Food Styling by Sue Li

We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Recipe information

  • Yield

    4 servings

Ingredients

3

Tbsp. virgin coconut oil or vegetable oil

1

red chile, halved, seeded, thinly sliced

1

1" piece fresh ginger, peeled, thinly sliced

2

garlic cloves, thinly sliced

4

cardamom pods, crushed

1

tsp. ground coriander

½

tsp. ground turmeric

2

pints cherry tomatoes (about 1¼ lb.)

¼

cup unsweetened coconut cream

Kosher salt

4

5-oz. skinless cod fillets

1

cup basil leaves, torn if large

Preparation

  1. Step 1

    Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.

    Step 2

    Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

    Step 3

    Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.

Explore Bon AppétitCurryIndianSouth AsianAsianCherry TomatoTomatoVegetableCodFishSeafoodBasilOne-Pot MealsMainDairy-FreeGluten-FreeHealthyishBraiseDinner
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Reviews (131)

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  • This was a hit! I made a few substitutions because I didn't have all the ingredients, and it was still delicious. I will definitely be making this again soon.

    • Anonymous

    • Boulder, CO

    • 5/27/2023

  • Great weeknight meal, have made it a few times so far. Nice and warm and comforting, I wouldn't change anything!

    • Katherine

    • Connecticut

    • 12/10/2022

  • Great weeknight dinner, excellent flavor. Made as written but incorporated two excellent suggestions from the commentariat: fried some basil leaves in the hot oil before adding the spices, and added 2 tsp yellow curry powder. Low effort high reward.

    • Jessamin

    • Raleigh, NC

    • 10/24/2022

  • This is so delicious! I doubled the spices as suggested by other reviewer and used heavy cream in place of coconut cream because that is what I had on hand. I used Halibut because that was what my fish monger had fresh.

    • Lisa

    • Houston, TX

    • 6/19/2022

  • This is an absolutely delicious recipe and very weeknight friendly ! Highly recommend doubling the garlic, ginger and spices and adding 1 tsp of curry powder and limes.

    • Catherine

    • Washington, DC

    • 4/6/2022

  • I’ve made this several times and my friends family and I always enjoy it. It’s quick and easy to make and modify to your own taste…although I’ll say I usually follow the recipe pretty closely and find it delicious. If it seems bland perhaps you didn’t salt the cod before adding it or didn’t use fresh ginger?

    • EBR

    • Colorado

    • 1/15/2022

  • Boring, not much of a curry flavor. Didn't like the skins from the cherry tomatoes.

    • LavaButt

    • Alsea, OR

    • 9/21/2021