I recently tried making this Yellow Curry Poached Cod Recipe, and I have to say, it blew me away! The fish came out incredibly tender, and the curry sauce was bursting with flavor. It’s one of those recipes that feels fancy but is surprisingly easy to make.
I love how the mild curry complements the delicate cod perfectly. After making it, I knew I had to share my experience with you. You can also enjoy similar comfort flavors in the One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe.
Ingredients
Here’s everything you’ll need to make this delicious Yellow Curry Poached Cod:
- 4 cod filets (about 6 ounces each) – fresh works best for a flaky texture
- 1 ⅓ cup jasmine rice – gives a fragrant, slightly sticky base
- 1 ⅔ cups water – for perfectly cooked rice
- Kosher salt – enhances all the flavors
- Neutral oil, as needed – such as canola or vegetable oil for sautéing
- 1 small shallot, minced – adds a sweet, aromatic base
- 2 garlic cloves, minced – boosts flavor depth
- 2 tsp fresh ginger, minced – gives a subtle, zesty warmth
- ½ tsp ground coriander – adds earthy undertones
- ½ tsp ground turmeric – for a warm color and mild bitterness
- ¼ tsp ground cinnamon – enhances the curry’s aromatic profile
- 1 tbsp yellow curry paste – the heart of the dish for authentic flavor
- 1 (13.5 fl oz) can coconut milk – makes the sauce creamy yet light
- 2 sprigs cilantro – infuses freshness
- Freshly cracked black pepper – for subtle heat
- 1 lime, juiced – brightens up the curry
- 1–2 tsp fish sauce – deepens umami flavor
- 2 scallions, thinly sliced – for garnish and mild onion flavor
- 2 tbsp cilantro leaves – for a fresh, herbaceous topping
- Watercress (optional) – adds a peppery bite
Note: several servings
Variations
If you want to switch things up, here are some options:
- Use cod alternatives like haddock or halibut if cod isn’t available
- Swap coconut milk for almond milk or cashew cream for a dairy-free version
- Replace fish sauce with soy sauce or tamari for a vegetarian-friendly option
- Add extra vegetables like bell peppers or snow peas for more color and texture
- Spice it up with extra chili flakes if you prefer a hotter curry
- You might also enjoy the cheesy delight of a Crispy Tomato Herb Cheese Pan Pizza Recipe for a fun twist on comfort meals
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Medium saucepan – to cook the jasmine rice
- Deep sauté pan – for poaching the cod in the curry sauce
- Measuring cups and spoons – to keep ingredients precise
- Knife and cutting board – for chopping aromatics and herbs
- Whisk – to mix coconut milk and spices smoothly
How to Make Yellow Curry Poached Cod Recipe?
Prep the Ingredients
I like to let the cod sit at room temperature for about 20 minutes while prepping everything else. Meanwhile, mince your shallots, garlic, and ginger, and measure out spices and liquids. This makes the cooking process seamless.
Cook the Rice
Combine jasmine rice, water, and a pinch of salt in a medium saucepan. Bring it to a boil, then reduce to low heat and simmer for 12 minutes. Let it rest covered for 10 minutes before fluffing with a fork.
Make the Curry Base
Heat oil in a deep sauté pan and cook the shallot, garlic, and ginger with a pinch of salt for 1–2 minutes. Add coriander, turmeric, cinnamon, and yellow curry paste, cooking for another minute to let the spices bloom.
Poach the Cod
Whisk in the coconut milk, then add cilantro sprigs and black pepper. Submerge the cod filets and cover the pan. Poach on medium-low heat for about 8 minutes until the fish is tender and flaky.
Finish and Serve
Add lime juice and fish sauce to the sauce, whisk, and adjust seasoning. Plate the cod over rice and spoon the sauce on top. Garnish with scallions, cilantro leaves, and watercress for a fresh, vibrant presentation.
Additional Tips for Making this Recipe Better
- I always make sure the cod is at room temperature; it cooks more evenly that way
- Toasting the spices slightly before adding coconut milk really enhances the flavor
- I use fresh herbs for garnish, which makes the dish look as good as it tastes
- Letting the rice rest after cooking makes it fluffier and less sticky
- I like adding a few extra drops of lime juice right before serving for brightness
How to Serve Yellow Curry Poached Cod Recipe?
I love plating this cod over a bed of jasmine rice for a simple, elegant presentation. Drizzle extra curry sauce over the top and finish with fresh cilantro, scallions, and watercress. You can also serve it with a wedge of lime on the side for extra zing.
Nutritional Information
Here’s a quick glance at the nutrition for one serving:
- Calories: 350–400 kcal – perfect for a light but satisfying meal
- Protein: 28 g – from the flaky cod
- Carbohydrates: 35 g – mainly from jasmine rice
- Fat: 15 g – primarily from coconut milk and oil
Make Ahead and Storage
- Storage: Keep leftover cod in an airtight container in the fridge for up to 2 days.
- Freezing: I don’t recommend freezing cooked cod; it can become mushy, but the sauce freezes well for up to a month.
- Reheating: Warm gently on low heat on the stove to avoid overcooking the fish, adding a splash of water or coconut milk if needed.
Why You’ll Love This Recipe?
Here’s why this dish is a must-try:
- Easy and quick: Minimal prep and under 40 minutes to table-ready perfection
- Flaky, tender cod: Poaching ensures the fish stays moist and delicate
- Flavorful yet mild: Perfect for those who enjoy curry without too much heat
- Versatile: Easy to swap ingredients for dietary needs or taste preferences
- Beautiful presentation: Bright yellow curry sauce and fresh herbs make it restaurant-worthy
Yellow Curry Poached Cod Recipe
Ingredients
Method
- I like to let the cod sit at room temperature for about 20 minutes while prepping everything else. Meanwhile, mince your shallots, garlic, and ginger, and measure out spices and liquids. This makes the cooking process seamless.
- Combine jasmine rice, water, and a pinch of salt in a medium saucepan. Bring it to a boil, then reduce to low heat and simmer for 12 minutes. Let it rest covered for 10 minutes before fluffing with a fork.
- Heat oil in a deep sauté pan and cook the shallot, garlic, and ginger with a pinch of salt for 1–2 minutes. Add coriander, turmeric, cinnamon, and yellow curry paste, cooking for another minute to let the spices bloom.
- Whisk in the coconut milk, then add cilantro sprigs and black pepper. Submerge the cod filets and cover the pan. Poach on medium-low heat for about 8 minutes until the fish is tender and flaky.
- Add lime juice and fish sauce to the sauce, whisk, and adjust seasoning. Plate the cod over rice and spoon the sauce on top. Garnish with scallions, cilantro leaves, and watercress for a fresh, vibrant presentation.
Notes
- I always make sure the cod is at room temperature; it cooks more evenly that way
- Toasting the spices slightly before adding coconut milk really enhances the flavor
- I use fresh herbs for garnish, which makes the dish look as good as it tastes
- Letting the rice rest after cooking makes it fluffier and less sticky
- I like adding a few extra drops of lime juice right before serving for brightness
