A South Indian Cod Curry With Coconut Milk And Cheddar

This cod curry is currently one of my favourites!

cod curry

Cod curry served in a tiffin

Olive oil and Cheddar cheese are being used a lot more in Indian Cookery. Where before ghee (clarified butter) would be used, many cooks are opting for the healthier olive oil. Cheddar cheese and Mozzarella are also enjoyed either as a new addition to food and/or instead of the very popular Paneer cheese.

Fish curries taste great with olive oil so I came up with this cod curry that I hope you get a chance to try. You could of course use ghee if – unlike me – you can afford the extra calories. I love the olive oil flavour and actually prefer it to ghee in curries like this.

I made this for my wife and her parents over the weekend. It was all gobbled up and even my fussy 15 year old ensured I made a bit extra for her.

Serves 4


4 x 200g cod fillets (Any meaty white fish will do just fine)

2 tabelspoons olive oil
10 fresh curry leaves
1 teaspoon black mustard seed
1 teaspoon cumin seeds
1 onion finely chopped
2 red chillies finely chopped
2 tennis ball sized tomatoes chopped
1 tablespoon garlic puree
1 tablespoon ginger puree
400ml coconut milk
1 tablespoon grated Cheddar cheese smashed into a paste with a pinch of flour
A pinch of saffron infused with 100ml warm milk
4 tablespoons chopped coriander
Salt and pepper to taste
Juice of two limes


Cut the cod fillets into two inch chunks and set aside.

Heat the olive oil over medium high heat. When hot, throw in the curry leaves and mustard seeds.

When the mustard seeds begin to pop, throw in the chopped onion and fry for about three minutes until the onion is soft and translucent.

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Now add the ginger and garlic purees along with the chopped chilli and tomatoes.

Saute for about a minute mixing all the ingredients well.

In goes the coconut milk. You want to bring it to a nice hot bubble and then add the Cheddar paste and the saffron milk.

Whisk quickly so that the Cheddar blends well into the rest of the sauce.

Just before serving, add the cod. You only want to cook the fish through. It should only take a minute or two. Do not over cook or the cod will fall apart and you’ll be left with a fishy mess rather than a hot curry with nice chunky pieces of cod.

To serve

Squeeze the lime juice over the fish and carefully stir in the chopped coriander.

Season with salt and pepper and serve with hot chapatis or plain white rice.

Disclaimer:This fish used in this recipe was sent to me to try free of charge by Delish Fish. I recommend their service!

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