Coconut-Tomato Curried Cod

You can also use any flaky white fish, shrimp, scallops, or a combination of your favorite seafood. This has some spiciness to it. Omit or add less jalapeño and about ½ a tablespoon of Madras curry if you’d prefer a less spicy dish. If desired, serve on basmati rice to sop up the delicious sauce—Barb L.

Serves: 4


4- 6 oz cod fillet pieces (try to get the thicker, similarly-sized pieces to make cooking a bit easier)

1 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, or Lime, or Chipotle Extra Virgin Olive Oil (for those who want it spicier)

1 medium onion, thinly sliced

1 tsp minced garlic

1 Tbsp minced fresh ginger (I used my microplaner)

½-1 small jalapeño, seeds and ribs removed, minced

1 Tbsp Madras Curry (this is a little spicier than the ground curry available in most stores)

1 tsp ground coriander

1 tsp ground cumin

1 can (14.5oz) diced tomatoes and juice

1 can unsweetened coconut milk

1 tsp salt

½ tsp freshly ground black pepper

2 Tbsp fresh cilantro, chopped

For garnishing: Toasted almonds, toasted: coconut, and/or lime wedges, if desired


In a large skillet, heat the Flying Olive Extra Virgin Olive Oil of Choice. When the oil is hot, add the onions. Cook over medium heat, stirring occasionally, for 4-5 minutes until they are translucent but not brown.

Add the ginger, garlic, jalapeño, curry powder, coriander, cumin, salt, and pepper and continue cooking for 2 more minutes.

Add the tomatoes and their juices and the coconut milk. Bring the sauce to a gentle boil and cook for another 3-4 minutes to combine the flavors.

Place the fish filets into the sauce (Usually, my fillets form 2” thick to very thin. I start with the largest, cook for 1-2 minutes, then add the small, thin tail pieces so that they don’t overcook.) Reduce the heat to medium-low and cover the pan.Cook the fish until it is cooked through, but not falling apart, about 4-8 minutes depending on the thickness of the fish.

Just before serving, stir in most of the chopped cilantro into the sauce, reserving a little for garnishing.

To serve, place a scoop of basmati rice on each plate. Top with the piece of fish and a generous ladle of sauce. Garnish as desired. Serve.

Submitted by Chuck and Barb L.