Cod and Spinach Yellow Curry

I’m a big fan of salmon. BIG fan. But cod? Not so much. I like to pretend I like it but really, it just tastes so…fishy. Do I just not like fishy fish? I don’t know, that’s a mystery for another day.

Anyway, I tried this dish because dad bought lots of cod on sale and it wasn’t so bad. I really liked the flavor and the spinach and it was yum, but I’m still not sold on cod, so here’s what I’m thinking:



  • If you aren’t a huge fan of cod, let the fish marinate in the spice mixture for at least half an hour.
  • Use more spices than suggested for an exceptionally delicious flavor.
  • If you don’t own garam masala, there are some easy substitute mixtures online.
  • Serve with Jasmine or basmati rice or naan!
  • You might also want a bit of salt on the table for flavor.



  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika
  • 1/2 pound of cod cut into bite sized chunks
  • 2 tablespoons of canola oil (or another flavorless oil)
  • 1 onion, finely sliced
  • 2 cloves of garlic (minced, grated, thinly sliced, however you like)
  • thumb-sized piece of ginger
  • 2 cups of coconut milk
  • 3.5 ounces of fresh spinach



  1. Combine the garam masala, turmeric, and paprika. Coat the fish in the mixture and set the leftover aside. You might want to make more of the mixture to use later.
  2. Heat the oil and garlic together over a medium heat in a medium lidded pan. Add the onion, garlic, and ginger and fry for 5-10 minutes. Add the rest of the spice mixture and cook for 1 minute.
  3. Pour in the coconut milk. Bring the mixture to a boil and simmer for about 5 minutes. Add the cod and spinach then cover the pan and cook for 5 minutes. The spinach should be wilted and the cod should be cooked through.



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