Sri Lankan Curried Cod

Sri Lankan Curried Cod

(25 minutes, serves 4)

This is a simple curry rich with coconut milk and green chili, appropriate for any whitefish. Cod is lovely in this, but you could also use tilapia, bass, grouper, haddock, catfish, snapper — mildly flavored, quick-cooking fish that usually aren’t too expensive.

A great weeknight meal, and feel free to double the recipe for leftovers in the next few days; this will also freeze well for a rainy day; rice freezes well too, in a Ziplock with the air pressed out, so you could portion this out into meals and freeze. Add a little moisture to rice when reheating in the microwave.


2 lbs cod or other whitefish

1/4 cup vegetable oil

2-3 onions, chopped

1-2 T fresh ginger, chopped

5 cloves garlic, chopped

2 finger hot green chilies, chopped (adjust up or down as desired for heat)

1 TBL mustard seed

1 TBL cumin seed

1 tsp fenugreek / methi seed

Pinch of saffron threads

6-12 curry leaves, optional

1 tsp salt

2 cups coconut milk

Juice of one lime

NOTE: If making rice, start it first; it’ll be ready by the time you finish the curry.

1. Wash fish and dry on paper towels. Cut into roughly 1 inch pieces.

2. Sauté onions, ginger, and garlic on medium-high with spices, curry leaves, and salt until golden-translucent, stirring as needed.

3. Add coconut milk. Simmer for about 5-10 minutes, until well blended. Add lime juice, stirring so it doesn’t curdle.

4. Add fish and simmer an additional 5-10 minutes, until fish is cooked through, stirring occasionally. Taste and adjust seasonings as desired. Serve with rice; also nice with string hoppers, dosai or roti, or in a bowl with kale sambol.

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