Cod in Tomato-Curry Sauce

Name: Cod in Tomato-Curry Sauce
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 Fresno chili, seeded, deveined, and thinly sliced, about 2 tablespoons; 1 (1-inch) piece fresh ginger, peeled and grated, about 2 tablespoons; 2 garlic cloves, peeled and minced, about 1 tablespoon; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 2 pints cherry tomatoes, about 4 cups; ½ cup vegetable stock; ½ cup coconut cream; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 4 (4- to 6-ounce) cod fillets, skin removed; 2 tablespoons fresh dill, chopped

Coastal Mains

Cod in Tomato-Curry Sauce

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The Strategy:

This recipe transforms incredibly delicate, flaky cod fillets by poaching them directly in a fiercely aromatic, golden-hued broth of blooming turmeric, curry powder, and bursting cherry tomatoes. Introducing thick, luxurious coconut cream at the very end mellows the sharp heat of the Fresno chili and fresh ginger, creating a velvety, deeply complex tomato-curry sauce that completely envelops the mild white fish. Serving the cod in wide, shallow bowls ensures every inch of the tender fillet remains submerged in the rich, fragrant broth, establishing a deeply comforting, hyper-flavorful coastal main.

Serves: 4 | Total Time: 30 minutes till it’s ready

Ingredients

For the curry sauce base

2 tablespoons olive oil
1 Fresno chili, seeded, deveined, and thinly sliced, about 2 tablespoons
1 (1-inch) piece fresh ginger, peeled and grated, about 2 tablespoons
2 garlic cloves, peeled and minced, about 1 tablespoon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder

For the tomatoes, cod and herbs

2 pints cherry tomatoes, about 4 cups
½ cup vegetable stock
½ cup coconut cream
1 teaspoon kosher salt
½ teaspoon coarse black pepper
4 (4- to 6-ounce) cod fillets, skin removed
2 tablespoons fresh dill, chopped

Ingredients arranged: four thick raw cod fillets, a bowl of thick white coconut cream, mounds of bright red cherry tomatoes, sliced red Fresno chilies, grated ginger, minced garlic, ground turmeric, coriander, curry powder, vegetable stock, and fresh dill around a heavy, deep-sided saute pan on a marble prep board.

Instructions

Make curry sauce

Heat the olive oil in a sauté pan with lid over medium heat.
Add the chili, ginger, garlic, and seasonings.
Cook until the chili is soft and the mixture is fragrant, about 1 to 2 minutes.
Add the tomatoes and pour in the stock.
Reduce the heat to medium-low and simmer until the tomatoes begin to burst, about 10 minutes.
Stir in the cream.
Season with salt and pepper.

Poach cod and serve

Add the fillets into the curry sauce.
Cover with the lid and simmer until the fish is opaque and cooked through, about 5 to 7 minutes.
Sprinkle dill over the top.
Serve the fish in shallow bowls with the sauce spooned over the top.

Thing to Note:

Thing to Note:

A cook's hand using a rustic wooden spoon to gently stir thick, rich white coconut cream into a simmering, fiercely golden yellow curry and bursting cherry tomato broth in a deep-sided saute pan.

Thing to Note

✦ Coconut Cream vs. Milk: Coconut cream differs from coconut milk in that it is thicker in consistency—more like cream! You can find it easily in the grocery store.

The full recipe lives in the Vault

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The Heart of the Table

Serving a fiercely aromatic, boldly spiced seafood curry transforms a standard weeknight dinner into an immersive, sensory experience. The intense, blooming fragrance of ginger, turmeric, and coconut cream immediately fills the kitchen, signaling to guests that the evening will be built around rich, warming flavors and deep, comfortable conversation.

8 guests gathered around the table in a casual but Palm Beach Estate dining room laughing, eating, and drinking icy Sauvignon Blanc in long-stemmed glasses. Shallow bowls of golden cod curry anchor the warm, aromatic coastal dinner party.

Neighborly Grace

THE PRESENTATION: Carefully transfer the delicate, opaque cod fillets into wide, shallow ceramic bowls, then aggressively ladle the golden, bursting tomato and coconut cream broth over the top until the fish is nearly submerged. Garnish heavily with fresh chopped dill to cut through the rich coconut curry.
THE POUR: The intense aromatics of the curry and the rich, cooling coconut cream require a wine with substantial aromatics and sharp acidity. A vibrantly chilled, highly aromatic New Zealand Sauvignon Blanc or an icy, fruit-forward Viognier flawlessly manages the spice and cuts through the velvety sauce.
THE VIBE: Warm, intensely aromatic indoor evenings. This is the meal you execute on a breezy evening when you want to fill the house with incredible spice profiles, served with massive stacks of warm naan bread to soak up every drop of the golden curry.

Chef’s Recommendations

The Flatbread for the Sauce: Whipped Eggplant with Garlic Marinated Roasted Peppers and Toasted Pita Wedges
The Glass Alongside: Festive Pomegranate Sparkler
Something Sharp on the Side: Citrus Marinated Beets
Coconut, Carried into the Sweet: Lime and Toasted Coconut Biscotti

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Cod in Tomato-Curry Sauce

Cod in Tomato-Curry Sauce

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps