clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cast iron skillet and bowls of coconut tomato curry with cod and brown rice. Garnished with lime wedges and Italian parsley.

Coconut Tomato Curry with Cod & Brown Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Shannon Emery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 Servings 1x


A simple cod curry that is full of flavor from its combination of spices, coconut milk, fire-roasted tomatoes, and lime juice. Serve over brown rice to create an easy weeknight meal or a dish worthy of serving to guests.



Brown Rice

Coconut Tomato Curry with Cod

  • 2 tablespoons coconut oil
  • 1 medium onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 1 (2-inch) piece ginger, peeled, finely grated
  • 2 teaspoons medium curry powder (see notes below)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14.5 ounces) can diced fire-roasted tomatoes
  • 1 (14 ounces) can unsweetened coconut milk
  • 1 teaspoon kosher salt
  • 4 (4-ounce) cod fillets, about 1 1/2 inches thick
  • 1/2 lime, squeezed (plus extra lime wedges for serving)
  • 2 tablespoons Italian parsley, chopped (plus more for serving if you’re like me and like a lot of parsley!)


Brown Rice

  1. In a medium pot, combine brown rice and broth (or water) and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes.
  2. After 45 minutes turn heat off and allow the cooked rice to sit for 10 minutes, covered.
  3. Remove the lid and fluff rice with a fork.

Coconut Tomato Curry with Cod

  1. Once the brown rice has been cooking for about 20 minutes, heat coconut oil in a 12″ cast iron skillet over medium heat. Add onion and cook, stirring regularly, until softened and slightly caramelized (about 10 minutes).
  2. Add garlic, ginger, curry powder, red pepper flakes, and cook, stirring until fragrant (about 2 minutes).
  3. Add fire-roasted tomatoes, coconut milk, and salt, stirring until combined.
  4. Nestle the cod pieces in the sauce and cook for about 8 minutes. Flip cod over and cook an additional 7-8 minutes, or until the cod flakes easily with a fork.
  5. Once cod is cooked through, remove skillet from heat. Finish by squeezing fresh lime juice and scattering fresh parsley over top.
  6. Serve over brown rice with additional lime wedges and chopped parsley (optional).


I buy my curry powder in the bulk section of my local grocery store. It’s a medium spiced curry powder but if you like a less spicy or more spicy curry feel free to use your favorite curry powder. You could also use more than the 2 tablespoons curry powder I suggested if you enjoy a stronger curry flavor. The amount and heat profile of the curry powder I use is what works for our family, which includes the palates of two very picky kids.

Nutritional information is for the coconut tomato curry with cod only and does not include the brown rice.

  • Category: Dinner
  • Method: Skillet
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free
Recipe Card powered byTasty Recipes