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South Indian Style Coconut Cod Curry with Saffron Butter

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A rich and flavorful South Indian-style curry featuring delicate cod in a creamy coconut sauce, topped with fragrant saffron butter. Served with rice, naan, or roti, this dish brings an exotic twist to your dinner table.

Ingredients

Scale

For the Curry:

  • 2–3 tbsp coconut oil (or neutral oil)
  • 2 shallots, finely diced
  • 4–5 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp ginger, minced
  • 8–10 fresh curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 0.5 tsp Kashmiri chili powder
  • 2 tsp turmeric
  • 0.5 tsp amchoor (dried mango powder)
  • 0.5 tsp sugar
  • Salt and pepper, to taste
  • 160ml full-fat coconut cream (small can or half a standard can)
  • 125g coconut powder
  • 1 tbsp garam masala
  • Juice of 1 lime

For the Saffron Butter:

  • 1 tbsp butter
  • Pinch of saffron

For the Fish:

  • 2 cod loins
  • Salt and pepper, to taste
  • Zest and juice of 1 lime
  • 1 tbsp honey
  • 1 tsp turmeric
  • 0.5 tsp cumin powder
  • 0.5 tsp garlic powder

To Serve:

  • Rice, roti, naan, or parathas
  • Lime wedges
  • Chopped coriander (or parsley)
  • Chopped chili (optional)

Instructions

  1. Prepare the Curry:
    • Heat coconut oil in a large frying pan over medium heat. Add shallots and sauté for 1-2 minutes, stirring regularly until softened.
    • Stir in garlic and ginger, cooking until slightly browned. Add curry leaves and stir well until fragrant (about 2 minutes).
    • Add mustard seeds, cumin seeds, chili powder, turmeric, and amchoor. Stir and toast for 1-2 minutes.
    • Add 300ml water, sugar, salt, and pepper. Stir well. Mix in the coconut cream and coconut powder. Simmer for 10 minutes, stirring occasionally.
    • Stir in the lime juice and garam masala. Remove from heat and set aside.
  2. Prepare the Saffron Butter:
    • In a small pan, gently heat butter with a pinch of saffron until infused. Set aside.
  3. Cook the Fish:
    • Bring the cod loins to room temperature by letting them sit for 30 minutes before cooking. Pat dry with a paper towel.
    • In a small bowl, mix together lime zest and juice, honey, turmeric, cumin powder, garlic powder, salt, and pepper. Coat the fish with the marinade and let it sit for only 2-3 minutes to avoid “ceviche”-style cooking.
    • Heat coconut oil in a skillet over medium heat. Sear the fish for 3-4 minutes per side until golden and slightly blackened. Do not overcook.
  4. Assemble and Serve:
    • Spoon the curry sauce over your choice of rice, naan, or roti.
    • Place the seared cod on top of the curry.
    • Drizzle with saffron butter.
    • Garnish with chopped coriander, chili (if desired), and serve with lime wedges.

Notes

  • You can substitute cod with other white fish, such as halibut or tilapia.
  • If you prefer a less spicy version, reduce the amount of Kashmiri chili powder.
  • For added texture, serve with a sprinkle of toasted coconut flakes on top.

Nutrition

Find it online: https://deliceflash.com/south-indian-style-coconut-cod-curry-with-saffron-butter/