Description
This South Indian Style Coconut Cod Curry with Saffron Butter is a fragrant and flavorful dish that combines tender chunks of cod with a creamy coconut curry infused with aromatic spices. The saffron butter adds a luxurious touch, elevating the dish to a restaurant-quality meal.
Ingredients
Scale
Main Curry:
- 1 1/2 pounds cod fillets (cut into chunks)
- 2 tablespoons coconut oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1 green chili (sliced, optional)
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or seafood stock
- 1/2 teaspoon salt (or to taste)
- juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
For the Saffron Butter:
- 2 tablespoons unsalted butter
- pinch of saffron threads
- 1 tablespoon hot water
Instructions
- Prepare Saffron Butter: In a small bowl, steep saffron threads in 1 tablespoon hot water and set aside.
- Cook Main Curry: In a large skillet, heat coconut oil, sauté onion until soft, add garlic, ginger, and chili. Stir in spices, pour in coconut milk and stock, simmer. Add salt and cod, cook covered for 6–8 minutes.
- Make Saffron Butter Sauce: Melt butter in a saucepan, stir in saffron water, warm for 1–2 minutes.
- Finish Dish: Spoon saffron butter over cooked fish, add lime juice, cilantro. Serve hot with rice or naan.
Notes
- Substitute cod with halibut or haddock if needed.
- Adjust chili and cayenne to taste preferences.
- Dish is dairy-free without saffron butter or with dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian (South Indian–Inspired)
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
