Tomato Coconut Curry Poached Cod

Cod poached in a flavorful tomato and coconut milk curry. All the flavors meld together in one pan for a quick and easy flavorful dinner!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all spices to a small bowl and mix together. Set aside.

Step 2

Heat avocado oil over medium heat in a large high-rimmed pan. Add the sliced shallots, minced garlic, and grated ginger or frozen cubes. Cook 2-3 minutes until fragrant, stirring often.

Step 3

Mix in the spice blend. Cook for another 2 minutes. Add the tomato paste and stir to combine. Cook for 3 more minutes, allowing the tomato paste to darken in color.

Step 4

Pour in the can of diced tomatoes and stir to combine. Then pour in the can of coconut milk and fish sauce and stir to combine. Bring to a boil then lower to a simmer and cook for 15 minutes, stirring occasionally.

Step 5

Add the cod filets in an even layer. They should be almost entirely submerged in the liquid. Cover and cook for about 10-12 minutes or until cod is cooked through. Before serving, taste the sauce and season to taste with additional salt and pepper if needed.

Step 6

Divide the cod among shallow bowls. Spoon over additional sauce. Squeeze with lime juice and sprinkle with chopped parsley and cilantro as desired.

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