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Yellow Curry Poached Cod Recipe
Ash Tyrrell

Yellow Curry Poached Cod Recipe

I recently tried making this Yellow Curry Poached Cod, 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.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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