Baked Coconut Curry Cod: Thick & Flavorful Sauce

Craving a flavorful and healthy dinner? This Baked Coconut Curry Cod recipe delivers an incredibly delicious meal, all while avoiding the dreaded watery sauce that plagues so many coconut curry dishes. The secret? A simple technique that concentrates the flavors, resulting in a rich, creamy sauce that perfectly complements the flaky cod. Get ready to impress yourself (and anyone else at the table) with this easy-to-make masterpiece!

Why You’ll Love This Baked Coconut Curry Cod

This isn’t just another fish recipe; it’s a flavor explosion waiting to happen. Here’s why you’ll be hooked:

• Never Watery Sauce: The technique ensures a thick, luscious coconut curry sauce every single time. No more sad, flavorless liquid sliding off your fish!
• Easy to Make: This recipe is surprisingly simple, perfect for busy weeknights or a relaxing weekend meal.
• Healthy and Delicious: Cod is a lean protein, and the coconut curry is packed with nutrients and vibrant flavors.
• Customizable: Easily adjust the spice level and add your favorite veggies to make it your own.

Gathering Your Ingredients for Baked Coconut Curry Cod

Let’s talk ingredients! The success of this dish hinges on a balance of fresh aromatics, quality spices, and creamy coconut milk. Together, they create a symphony of flavors that transport you straight to a tropical paradise. We’ll break down each ingredient and highlight why it’s essential to the final dish.

• 1.5 lbs Cod Fillets: Look for thick, firm cod fillets that are bright white in color. Fresh or frozen (thawed) cod will work. Cod’s mild flavor makes it the perfect canvas for the vibrant curry sauce.
• 1 tbsp Coconut Oil: Coconut oil adds a subtle sweetness and nutty flavor that complements the coconut milk. It also has a high smoke point, making it ideal for sautéing.
• 1 Red Bell Pepper, thinly sliced: The sweetness of the red bell pepper balances the savory spices and adds a pop of color.
• 1 Small Onion, thinly sliced: Onion forms the aromatic base of the curry, providing a depth of flavor.
• 2 cloves Garlic, minced: Garlic adds a pungent and savory note that is essential to the curry’s complexity.
• 1 inch Ginger, grated: Fresh ginger provides a warm, spicy, and slightly citrusy flavor that brightens the entire dish.
• 1 tsp Curry Powder: A good quality curry powder is the backbone of this curry. Feel free to experiment with different blends to find your favorite.
• 1/2 tsp Turmeric: Turmeric adds a beautiful golden color and earthy flavor to the curry, not to mention its impressive health benefits.
• 1/4 tsp Red Pepper Flakes: For a touch of heat! Adjust the amount to your liking.
• 1 (13.5 oz) can Full-Fat Coconut Milk: This is key for achieving a creamy, thick sauce. Don’t skimp on the fat!
• 1 tbsp Fish Sauce (or Soy Sauce): Fish sauce adds a savory umami flavor that enhances the overall taste. Soy sauce is a great vegetarian alternative.
• 1 tbsp Lime Juice: A squeeze of lime juice brightens the curry and adds a touch of acidity to balance the richness.
• Fresh Cilantro, chopped, for garnish: Fresh cilantro adds a burst of freshness and visual appeal.
• Salt and Pepper to taste: Seasoning is key! Don’t be afraid to season generously to bring out the flavors of the dish.

Crafting Your Baked Coconut Curry Cod: Step-by-Step

Ready to get cooking? Don’t be intimidated! This recipe is straightforward and easy to follow. The most important thing to remember is the simmering step – that’s the secret to a perfectly thick, non-watery sauce. Let’s dive in!

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking of the cod and allows the sauce to bake to perfection.
2. Sauté the Aromatics: Heat the coconut oil in a large oven-safe skillet or baking dish over medium heat. Add the sliced bell pepper and onion and cook for about 5-7 minutes, until they begin to soften. Cooking the vegetables first releases their natural sweetness and creates a flavorful foundation for the curry.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic, as this can make it bitter. The aroma of garlic and ginger melding together is a sign you’re on the right track!
4. Bloom the Spices: Add the curry powder, turmeric, and red pepper flakes to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant. This process, called “blooming,” helps to release the essential oils in the spices and intensify their flavor.
5. Simmer the Sauce: Pour in the coconut milk and fish sauce (or soy sauce). Bring the mixture to a gentle simmer.
6. The Secret Simmer: This is the most important step! Reduce the heat to low and simmer the sauce uncovered for 10-15 minutes, or until it has slightly thickened. Stir occasionally to prevent sticking and ensure even evaporation. This step allows excess moisture to evaporate, concentrating the flavors and preventing a watery sauce. You’ll notice the sauce becoming richer and creamier as it simmers.
7. Add the Cod: Season the cod fillets with salt and pepper. Gently place the cod fillets into the simmering sauce, ensuring they are mostly submerged.
8. Bake to Perfection: Transfer the skillet or baking dish to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. The cod should be opaque and tender.
9. Finish with Lime: Remove from oven and stir in the lime juice. This adds a bright, acidic note that balances the richness of the curry.
10. Garnish and Serve: Garnish with fresh cilantro and serve immediately. Enjoy!

Tips for Perfect Baked Coconut Curry Cod Every Time

Want to elevate your Baked Coconut Curry Cod to restaurant-quality? Here are a few tips and tricks to ensure success:

• Don’t Overcook the Cod: Cod is delicate and can easily become dry if overcooked. Keep a close eye on it and remove it from the oven as soon as it flakes easily with a fork.
• Adjust the Spice Level: Not a fan of spice? Reduce or omit the red pepper flakes. Want more heat? Add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• Use Fresh Ingredients: Fresh ginger and garlic make a big difference in the overall flavor of the curry.
• Salt to Taste: Taste the sauce throughout the cooking process and adjust the seasoning as needed.
• Vegetarian Option: Substitute soy sauce for fish sauce.
• Add Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, spinach, or sliced carrots. Just add them along with the bell peppers and onions.
• Make it ahead: You can prepare the coconut curry sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply add the cod and bake as directed.

What to Serve With Baked Coconut Curry Cod

This Baked Coconut Curry Cod is delicious on its own, but it’s even better when paired with the right side dishes. Here are a few suggestions:

• Rice: Serve over steamed rice, brown rice, or our golden rice pilaf to soak up all that delicious sauce.
• Quinoa: For a healthier option, serve with quinoa.
• Roasted Vegetables: Roasted broccoli, carrots, or asparagus are great accompaniments.
• Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the curry.

Your Baked Coconut Curry Cod Questions Answered (FAQ)

Can I use frozen cod for this recipe?

Yes, you can use frozen cod. Just make sure to thaw it completely before cooking. Pat it dry with paper towels to remove any excess moisture.

Can I use light coconut milk?

While you can use light coconut milk, the sauce won’t be as creamy or thick. Full-fat coconut milk is recommended for the best results. For another variation you can try Paneer Rice Bowl which is a great dish itself.

How do I store leftovers?

Store leftover Baked Coconut Curry Cod in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.

Can I make this recipe in a slow cooker?

While this recipe is designed for the oven, you could adapt it for a slow cooker. Sauté the vegetables and bloom the spices as directed, then transfer everything to the slow cooker. Add the coconut milk and fish sauce, and cook on low for 2-3 hours. Add the cod during the last 30-45 minutes of cooking time, or until it’s cooked through.

Enjoy Your Homemade Baked Coconut Curry Cod!

There you have it! A foolproof recipe for Baked Coconut Curry Cod with a sauce that’s guaranteed to be thick, flavorful, and never watery. We hope you enjoy this dish as much as we do. Now go ahead, give it a try and let us know what you think in the comments below! Don’t forget to share this recipe with your friends and family.

Baked Coconut Curry Cod (Never Watery Sauce)

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Print Recipe

Ingredients

• 1.5 lbs cod fillets
• 1 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tbsp lime juice
• Fresh cilantro, chopped, for garnish
• Salt and pepper to taste

Directions

1. Preheat oven to 375°F (190°C).
2. Heat coconut oil in a large oven-safe skillet or baking dish over medium heat. Add bell pepper and onion and cook until softened, about 5-7 minutes.
3. Add garlic and ginger and cook for another minute until fragrant, being careful not to burn the garlic.
4. Stir in curry powder, turmeric, and red pepper flakes. Cook for 30 seconds to bloom the spices.
5. Pour in coconut milk and fish sauce (or soy sauce). Bring to a simmer.
6. The Secret: Before adding the cod, simmer the sauce uncovered for 10-15 minutes, or until it has slightly thickened. This step is crucial! This allows excess moisture to evaporate, concentrating the flavors and preventing a watery sauce. Stir occasionally to prevent sticking.
7. Season the cod fillets with salt and pepper. Gently place the cod fillets into the simmering sauce, ensuring they are mostly submerged.
8. Transfer the skillet or baking dish to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
9. Remove from oven and stir in lime juice.
10. Garnish with fresh cilantro and serve immediately.