CODFISH CURRY - Spicy & Creamy Cod Curry - Indian Style Cod Recipe - The Best Cod Curry on YouTube

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

cod fish

🥗Healthier: haddock

💰Cheaper: tilapia

Haddock is a leaner option, while tilapia is more affordable.

Cut the cod fish into chunks and keep the skin on.

Season the cod fish with salt, turmeric powder, and red chili powder; spray a bit of oil on the fish and massage the spices all over both sides.

Let the seasoned fish rest for half an hour.

Heat oil in a pot and place the cod fish pieces skin side down; shallow fry for 1 to 2 minutes on each side until golden.

Remove the fish from the pot once golden.

In the same pot, add cumin seeds and bay leaves; fry for half a minute.

Add onion paste, ginger-garlic paste, and diced red chilies to the pot; stir and fry everything well.

Add the powdered spices (turmeric, red chili, cumin, coriander) and mix them in.

Add the sliced red bell pepper to the pot and mix well.

Season with salt to taste and mix it in.

Add tomato puree to the pot and stir to blend it in.

Deglaze the pot with a bit of water to keep everything smooth.

Add double cream to the pot and blend everything well; rinse the double cream bowl with water and add it to the pot.

Add more water to achieve a runny gravy for cooking the fish.

Crumble a fish stock cube into the pot and mix it in (optional).

Add the fish to the pot skin side down; scoop gravy on top of the fish pieces.

Cover and cook on low flame for 15 to 20 minutes, turning the fish after 10 minutes.

After cooking, add 1 teaspoon of ghee and garam masala powder, along with 1 and 1/2 teaspoons of sugar; mix them in.

Sprinkle freshly chopped coriander leaves over the curry.

Plate the cod fish curry, ladle gravy over the fish pieces, and garnish with more coriander leaves.

Serve with boiled rice, pulao, naan, or chapatis.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens