Baked Cod in Coconut Curry

Baked Cod in Coconut Curry transforms white fish into a creamy, aromatic dinner. Learn how to make this restaurant-quality coconut milk fish curry at home.

Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.

Let me tell you about the night I discovered this recipe. My neighbor invited me to a dinner party last spring, and she served the most incredible fish dish I’d ever tasted. The creamy coconut sauce clung to tender cod fillets, and the curry spices filled her kitchen with warmth. I begged for the recipe.

She laughed and said she’d improvised it after a trip to Thailand. Well… I went home that night determined to recreate it. After three attempts and one slightly burnt batch (oops!), I finally nailed the perfect balance of spice and creaminess.

This baked cod in coconut curry became my go-to dinner when I need something impressive but effortless. The fish bakes in a golden sauce that tastes like hours of work but takes about 30 minutes total. You know what the best part is? Everything happens in one dish.

What Makes This Coconut Curry Cod Recipe Special

This recipe stands apart because it bakes instead of simmers on the stovetop. The oven method keeps the cod fillets intact and perfectly tender while the sauce reduces into a concentrated flavor bomb.

I’ve tested this dish with various white fish, but cod works best. Its mild flavor absorbs the curry spices beautifully, and the thick fillets stay moist during baking. The coconut milk creates a velvety sauce that rivals any restaurant version.

For best results, use full-fat coconut milk for richness and fresh spices for bold flavor. The curry powder should smell vibrant when you open the container, not dusty or faint. Quality fish makes a difference too—look for fillets that smell like the ocean, not fishy.

Ingredients Table

Ingredient	US Measurement	Metric	Notes
Cod fillets	4 fillets (6 oz each)	680g total	Skinless, fresh or thawed
Olive oil	1 tablespoon	15ml	For sautéing
Small onion	1, finely chopped	~150g	Yellow or white
Garlic cloves	3, minced	~9g	Fresh only
Fresh ginger	1 tablespoon, minced	~15g	Not ground
Yellow curry powder	1 tablespoon	~7g	Fresh, aromatic
Ground cumin	1 teaspoon	~2g	Whole seeds toasted work too
Turmeric	1 teaspoon	~2g	For color and health
Coconut milk	1 can (13.5 oz)	400ml	Full-fat preferred
Fresh lime juice	1 tablespoon	15ml	About ½ lime
Salt	1 teaspoon	6g	Adjust to taste
Black pepper	½ teaspoon	1g	Freshly ground
Cherry tomatoes	1 cup, halved	~150g	Adds freshness
Red chili	1 small, sliced	Optional	For heat lovers
Fresh cilantro	For garnish	~¼ cup	Chopped
Cooked rice	For serving	Basmati or jasmine	~ 4 cups

Shopping Tips for US Grocery Stores

Most ingredients live in your regular grocery store. Find cod in the fresh seafood section or frozen aisle—both work perfectly. The coconut milk sits with international foods, usually near Thai curry pastes. Grab the full-fat version in the can, not the carton beverage type.

Yellow curry powder appears in the spice aisle. Brands like McCormick or Simply Organic deliver consistent results. Fresh ginger hides in the produce section near garlic. Choose firm roots with tight skin, not wrinkled or soft ones.

Cherry tomatoes add brightness to this creamy coconut fish curry. Pick ones that feel heavy for their size and smell sweet at the stem. The red chili is optional but recommended—find Thai bird chilies or serrano peppers for authentic heat.

Essential Ingredients vs. Bold Add-ins

The Essentials: Your cod, coconut milk, curry powder, and aromatics (onion, garlic, ginger) form the foundation. These ingredients create the signature flavor profile that makes this dish sing. Skip these, and you’ll miss the magic.

Bold Add-ins: Cherry tomatoes bring acidity and color. Red chili adds heat for spice enthusiasts. Fresh cilantro provides that finishing pop. These elements transform a good dish into a great one, but you can adjust them based on preference.

Substitutions for Flexibility

Fish alternatives: Halibut, tilapia, or mahi-mahi substitute beautifully. Salmon works too, though its stronger flavor changes the dish character slightly. For a different take, try our salmon coconut curry recipe for a richer option.

Dairy-free confirmation: This recipe naturally avoids dairy, making it perfect for lactose-intolerant friends. The coconut milk provides all the creaminess you need.

Spice adjustments: Reduce curry powder to 2 teaspoons for milder tastes. Omit the red chili entirely if heat concerns you. Add extra lime juice for brightness without burn.

Vegetable additions: Spinach, bell peppers, or snap peas fold into the sauce during the last 10 minutes of baking. These vegetables boost nutrition and stretch the recipe for larger gatherings.

Equipment You’ll Need

This recipe requires minimal equipment, which makes cleanup a breeze. Start with a medium baking dish—something around 9×13 inches works perfectly. Glass or ceramic both conduct heat well for even cooking.

Grab a medium skillet for building the sauce. Cast iron or stainless steel both handle the job, though nonstick makes cleanup easier. You’ll need a wooden spoon or silicone spatula for stirring the aromatics without scratching your pan.

A sharp knife and cutting board are essential for prep work. Mince your garlic and ginger finely so they distribute evenly through the sauce. A microplane grater speeds up the ginger if you prefer that method.

DIY alternatives: No baking dish? Use a deep oven-safe skillet instead. Missing a microplane? A fine box grater works for ginger. The key is having something to sauté aromatics and something to bake the fish.

How To Make Fish Curry With Coconut Milk

Step 1: Preheat and Prep Your Workspace

Start by preheating your oven to 400°F (200°C). This temperature cooks the cod gently without drying it out. While the oven heats, lightly oil your baking dish with olive oil or cooking spray.

Pat your cod fillets dry with paper towels. This simple step helps the sauce adhere better and prevents excess moisture in the final dish. Man, oh man, this little trick makes such a difference in texture.

Set up your ingredients in the order you’ll use them. This mise en place approach (as Julia Child always advocated) prevents scrambling mid-recipe. Line up your spices, coconut milk, and prepped aromatics within arm’s reach.

Step 2: Sauté Your Aromatics Until Fragrant

Heat olive oil in your skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally. The onion should turn translucent and soft, creating a sweet foundation for your curry base.

Stir in the minced garlic and ginger. Cook for just one minute, watching carefully. These aromatics burn quickly, turning bitter if left too long. You want them fragrant and golden, not brown.

The kitchen should smell incredible at this point. That combination of onion, garlic, and ginger creates the aromatic backbone of how to make fish curry with coconut milk successfully.

Common mistake I made: I once left the garlic cooking while I answered the phone. It burned and tasted acrid. Keep your attention on the pan during this crucial step.

Step 3: Spice Things Up With Blooming

Add curry powder, cumin, and turmeric to the skillet. Stir constantly for about one minute. This blooming process releases essential oils trapped in the ground spices, intensifying their flavor dramatically.

The spices might stick slightly to the pan. That’s perfect—it means they’re toasting properly. You’ll smell the curry powder transform from raw to nutty and complex. Thomas Keller emphasizes this technique in his French Laundry Cookbook for building deep flavors.

Watch for the color change too. The mixture should darken slightly and smell warm, not burnt. If it starts smoking, pull the pan off the heat immediately.

Step 4: Build Your Creamy Curry Sauce

Pour the coconut milk into the skillet slowly, stirring to combine with the spice paste. The mixture will sizzle and steam—totally normal. Add lime juice, salt, and black pepper.

Let the sauce simmer gently for 2-3 minutes. It should thicken slightly and turn a gorgeous golden color. Taste it now and adjust seasoning. The sauce should taste bold since the mild cod will mellow it later.

The lime juice brightens the rich coconut milk beautifully. Some recipes skip this ingredient, but I consider it essential for balance. It cuts through the fat and adds complexity you can’t get elsewhere.

Step 5: Assemble Your Baking Dish

Place the dried cod fillets in your prepared baking dish. Space them slightly apart for even cooking. Pour the curry coconut sauce over the fish, making sure each fillet gets well coated.

Scatter halved cherry tomatoes across the top. These little gems burst during baking, releasing sweet juice that mingles with the curry. Add sliced red chili now if you’re using it.

The raw fish looks pale compared to the golden sauce. Don’t worry—it’ll transform into something gorgeous in the oven. Make sure the fillets sit mostly submerged in sauce for maximum flavor absorption.

Step 6: Bake to Tender Perfection

Slide the dish into your preheated oven. Bake for 20-25 minutes, depending on fillet thickness. You’ll know it’s done when the cod flakes easily with a fork and turns opaque white throughout.

Check at the 20-minute mark for thinner fillets. The fish should offer no resistance when you poke it gently with a fork. Overcooking turns cod rubbery, so watch the timing carefully.

The sauce will bubble around the edges and reduce slightly. This concentrates the flavors even more. The cherry tomatoes soften and release their juices, adding natural sweetness to your white fish curry.

Sensory cue: The fish should smell like the beach meets a spice market—oceanic freshness combined with warm curry aromas.

Step 7: Serve and Garnish Like a Pro

Remove the baking dish carefully—it’ll be hot! Let it rest for 2-3 minutes before serving. This brief pause lets the fish finish cooking with residual heat and makes portions easier to serve.

Spoon the cod and sauce over fluffy basmati or jasmine rice. The rice soaks up that incredible curry coconut sauce, turning simple grains into something extraordinary. Sprinkle fresh cilantro generously over everything.

A lime wedge on the side offers extra brightness for those who love citrus. Some folks in my family squeeze additional lime over their portions, while others prefer it as-is. Both ways taste terrific.

Expert Tips for Restaurant-Quality Results

Temperature matters: Pull your cod from the fridge 15 minutes before cooking. Room-temperature fish cooks more evenly than cold fillets straight from refrigeration. This prevents the outside from overcooking while the center stays cold.

Coconut milk selection: Always shake the can vigorously before opening. The cream separates from the liquid during storage, and you need both mixed thoroughly. Some cooks refrigerate coconut milk overnight, then scoop only the thick cream for an even richer sauce.

Spice freshness: Replace curry powder annually for best flavor. Old spices lose potency and contribute dusty, flat notes instead of vibrant taste. Store them in a cool, dark cabinet away from the stove’s heat.

Sauce consistency: If your sauce looks too thick before baking, thin it with a splash of fish stock or water. Too thin? Let it simmer on the stove an extra minute before adding fish. The perfect consistency coats a spoon but isn’t pasty.

Make-ahead magic: Prepare the sauce completely the night before. Store it refrigerated, then pour it over fresh fish and bake when ready. This splits the work and actually improves flavor as the spices meld overnight.

Creative Variations to Try

Thai-Inspired Version

Add lemongrass paste (1 teaspoon) and fish sauce (1 tablespoon) to the curry sauce. Replace cherry tomatoes with Thai basil leaves. This variation leans more authentically Southeast Asian while keeping the easy baking method.

Serve with sticky rice instead of basmati. The sweeter rice complements the spicier Thai flavors beautifully. Top with crushed peanuts for crunch.

Summer Garden Adaptation

Fold fresh spinach and diced zucchini into the sauce before baking. The vegetables wilt and soften, adding nutrition and bulk. This version works wonderfully for summer dinner parties when gardens overflow with produce.

Switch cherry tomatoes for heirloom varieties in peak season. Their complex flavors elevate the entire dish beyond basic supermarket produce.

Holiday Feast Version

Double the recipe and use a large roasting pan for holiday gatherings. Add small gold potatoes, halved, to the dish before baking. They soak up curry flavor and turn tender, creating a complete one-pan meal.

Garnish with pomegranate seeds and microgreens for festive color. This presentation impresses guests while requiring minimal extra effort. Perfect for Christmas dinner when you want something different from traditional roasts.

Meal Prep Friendly

This creamy coconut fish curry actually freezes well despite containing seafood. Portion individual servings into airtight containers after cooling completely. Freeze for up to one month.

Reheat gently in a 325°F oven until warmed through, about 20 minutes from frozen. Add fresh cilantro after reheating for that just-made taste. The sauce might separate slightly but stirs back together easily.

For weekly meal prep, bake a double batch on Sunday. Pack portions with rice for grab-and-go lunches throughout the week. The flavors improve after a day in the fridge.

Storage and Serving Suggestions

Storage Guidelines Table

Storage Method	Duration	Best Practice
Refrigerator	3-4 days	Airtight container, separate from rice
Freezer	1 month	Portion into individual servings
Room temperature	2 hours max	Discard if left longer

Refrigeration tips: Store the fish and sauce separately from rice if possible. Rice continues absorbing liquid and turns mushy when stored together. Reheat gently in the microwave (2-minute intervals, stirring between) or oven at 325°F until warmed through.

Freezing method: Cool completely before freezing. Use freezer-safe containers with tight lids. Label with the date and contents. Thaw overnight in the refrigerator before reheating.

Reheating guidance: Add a splash of coconut milk or water when reheating to refresh the sauce. The fish can dry slightly in storage, so this extra moisture keeps everything tender. Avoid high heat, which toughens the delicate cod.

Perfect Pairings

Serve this baked cod alongside garlic naan or crusty French bread for soaking up extra sauce. The bread acts like an edible spoon, capturing every drop of that golden curry. For a lighter option, try our honey glazed salmon bowl recipe with vegetables.

A simple cucumber salad with rice vinegar dressing provides cooling contrast to the warm spices. Thinly slice cucumbers, toss with seasoned rice vinegar, and let them marinate while the fish bakes. The crunchy, tangy salad balances the rich curry beautifully.

For beverages, consider a crisp white wine like Sauvignon Blanc or a light lager beer. The acidity in wine cuts through coconut richness, while beer’s carbonation cleanses your palate between bites. Non-alcoholic options include sparkling water with lime or Thai iced tea.

Side dish options include roasted Brussels sprouts, sautéed green beans, or a fresh arugula salad. Keep sides simple since the curry provides plenty of flavor. You want accompaniments that complement without competing.

Baked Cod in Coconut Curry FAQs

Bringing It All Together

This baked cod in coconut curry represents everything I love about home cooking—bold flavors, simple techniques, and impressive results. You’ve learned how to make fish curry with coconut milk that rivals restaurant versions without complicated steps or exotic ingredients.

The beauty of this recipe lies in its flexibility. Adjust spices to match your heat tolerance. Swap vegetables based on seasonal availability. Transform it into a Thai-inspired feast or keep it mellow for kids. Each variation delivers that same creamy, aromatic satisfaction.

Remember that dinner party where I first tasted this dish? I’ve served my version dozens of times since then, and it never fails to earn compliments. Guests always ask for the recipe, surprised when I tell them how straightforward it actually is.

Try pairing this with our crispy shrimp balls with sweet chili sauce as an appetizer for a complete seafood feast!

I’d love to hear how your version turns out. Do you prefer extra lime? More heat? Different vegetables? Drop your experiences in the comments below. Cooking traditions grow through sharing, and your tweaks might inspire someone else’s dinner tonight.

For another take on simple baked fish, explore our easy baked cod recipe that takes a more classic American approach. Sometimes you want comfort food, other times you crave adventure—now you have both in your repertoire.

Cook something bold today. Your taste buds will thank you.