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South Indian Coconut Cod Curry with Saffron Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: South Indian
  • Diet: Halal

Description

This South Indian Style Coconut Cod Curry with Saffron Butter is a vibrant and aromatic seafood dish that features tender cod simmered in a fragrant coconut milk and tomato-based curry, enriched with warm spices and topped with luxurious saffron-infused butter. It’s a perfect blend of creamy, tangy, and mildly spicy flavors that showcases the best of South Indian coastal cuisine.

Ingredients

Saffron Butter

  • 1 tablespoon unsalted butter
  • A pinch of saffron threads
  • 1 tablespoon warm water

Curry

  • 1 lb (450g) cod fillets, cut into chunks
  • 2 tablespoons vegetable oil or coconut oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1-2 green chilies, slit (optional for heat)
  • 1 can (14 oz) coconut milk
  • 1/2 cup crushed tomatoes
  • 1/2 cup water or vegetable broth
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Prepare Saffron Butter: In a small bowl, soak a pinch of saffron threads in 1 tablespoon of warm water to release their color and aroma. In a small pan over low heat, melt 1 tablespoon unsalted butter, then add the saffron water. Stir well to combine and set aside to infuse.
  2. Heat Oil: In a large skillet or pan over medium heat, warm 2 tablespoons of vegetable or coconut oil to prepare for sautéing the aromatics.
  3. Sauté Onions: Add the chopped medium onion to the heated oil. Cook for 4-5 minutes, stirring occasionally, until the onion softens and turns lightly golden, building the curry’s flavor base.
  4. Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the mixture becomes fragrant, enhancing the aroma.
  5. Toast Spices: Mix in ground coriander, cumin, turmeric, and garam masala. Cook for 1-2 minutes while stirring to toast the spices, unlocking their flavors.
  6. Add Green Chilies and Liquids: Add the slit green chilies (optional), crushed tomatoes, coconut milk, and water or vegetable broth. Stir well to combine the curry base.
  7. Simmer Curry Base: Let the curry simmer gently for 8-10 minutes. This allows the flavors from the spices, coconut milk, and tomatoes to meld beautifully. Season with salt to taste.
  8. Add Cod Chunks: Gently add the cod fillet chunks into the simmering curry. Ensure the fish is submerged in the liquid, cover loosely, and cook for about 6-8 minutes or until the cod is opaque and flakes easily.
  9. Finish with Lime Juice: Once the fish is cooked through, squeeze in the juice of one lime to add brightness and balance to the rich curry.
  10. Drizzle Saffron Butter: Pour the prepared saffron butter over the top of the curry. This adds a beautiful golden hue and a luxurious depth of flavor to the dish.
  11. Garnish and Serve: Sprinkle chopped fresh cilantro over the curry as a fresh, herbal garnish. Serve hot with steamed rice or your choice of Indian bread.

Notes

  • Adjust the number of green chilies based on your preferred spice level.
  • Use coconut oil to amplify the South Indian flavor profile, or vegetable oil for a neutral taste.
  • For a thicker curry, reduce the amount of water or broth used.
  • If cod is unavailable, other firm white fish like halibut or haddock can be substituted.
  • Saffron is optional but highly recommended for authentic flavor and color; if unavailable, you can omit it.

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