Description
This South Indian Style Coconut Cod Curry with Saffron Butter is a fragrant and flavorful dish featuring tender cod chunks simmered in a rich coconut milk-based curry, infused with aromatic spices like coriander, cumin, turmeric, and garam masala. The dish is elevated with a delicate saffron butter, adding a subtle floral note and richness. Garnished with fresh cilantro and a squeeze of lime, this curry offers a perfect balance of creaminess, warmth, and zest, ideal for a comforting and exotic meal.
Ingredients
Scale
Saffron Butter
- 1 tablespoon unsalted butter
- A pinch of saffron threads
- 1 tablespoon warm water
Curry
- 1 lb (450g) cod fillets, cut into chunks
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1-2 green chilies, slit (optional for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup crushed tomatoes
- 1/2 cup water or vegetable broth
- Salt to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Make the Saffron Butter: In a small pan, melt the unsalted butter over low heat. Add a pinch of saffron threads soaked in 1 tablespoon of warm water into the melted butter. Stir well to combine and allow the flavors to infuse. Set aside while you prepare the curry.
- Prepare the Curry Base: Heat 2 tablespoons of vegetable or coconut oil in a large skillet or pan over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and lightly golden brown.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger. Cook for 1-2 minutes until fragrant, ensuring you don’t burn the garlic.
- Toast the Spices: Add the ground coriander, cumin, turmeric, and garam masala to the pan. Stir continuously and cook for 1-2 minutes to toast the spices, releasing their essential oils and flavors.
- Add Liquids and Simmer: Pour in the can of coconut milk, crushed tomatoes, and 1/2 cup water or vegetable broth. Add the slit green chilies if using, then stir everything to combine well. Let the curry base simmer gently for 8-10 minutes to allow the flavors to meld. Season with salt to taste, adjusting as needed.
- Cook the Cod: Gently add the cod chunks to the simmering curry. Cook for 6-8 minutes, stirring occasionally, until the fish is opaque and flakes easily with a fork.
- Finish with Saffron Butter: Drizzle the prepared saffron butter over the cooked curry and gently mix it in to enrich the dish with the saffron flavor and buttery smoothness.
- Garnish and Serve: Remove the curry from heat and stir in the juice of one lime for added brightness. Garnish with freshly chopped cilantro. Serve hot with steamed rice or Indian flatbreads for a complete meal.
Notes
- If you prefer less heat, omit the green chilies or reduce to one.
- For a richer flavor, use coconut oil instead of vegetable oil.
- Fresh fish is recommended for best texture, but frozen cod can be used if thawed properly.
- Adjust the thickness of the curry by adding more or less water or broth.
- This curry pairs well with basmati rice or warm naan bread.
