Coconut Curry Cod

When you need a flavor punch in the taste buds.

Coconut Curry Cod, photo and recipe by Anna Vocino

I promise I didn’t intentionally post a picture of orange food so close to Halloween. But I did, so I guess I’m subconsciously excited for the season.

I’m obsessed with this coconut curry sauce. It can be eaten on its own as a soup, or you can pour it all over fish, chicken, beef, or shrimp and do a happy dance at the dinner table.

This recipe is not only sugar and grain free, but also dairy free. I use 1/2 jar of the OG Eat Happy Kitchen Marinara for an extra flavor boost. You can use whatever marinara you want, or make it homemade. If you use plain canned tomatoes in place of the marinara, make sure you season this with extra salt.

This recipe originally appeared in Marinara Meals PDF to give folks creative ideas about how to cook with their new gorgeous jars of marinara that didn’t involve pasta. You can get this PDF at my site for $4 with any sauce purchase, and as of January 2023, it will be removed from my site forever as I have future plans for some of these recipes (insert devious Halloween cackle here).

Some quickie recipe notes:

Reserve at least 1 cup of the sauce to serve over any veggies you might serve alongside this dish. Just heat the reserved sauce in a small pan over medium heat.

You can sub pretty much any sturdy fish in this recipe.

Make sure you salt the fish well to help the sauce complement the fish.

If you want to make this in the stovetop with chicken or beef, pre-cook the protein, season with salt and pepper, then when cooked through, add the sauce and make a soup. Mmmmm…soup.

As always, here’s a downloadable, printable PDF of this recipe.

COCONUT CURRY COD

(Serves 4-6)

• 4-6 cod, halibut, sea bass, or salmon filets (about 2-3 lbs)

• Salt and pepper

• 1/2 Jar Eat Happy Kitchen Tomato Basil Marinara (about 1 1/2 cups)

• 1 14-ounce can no sugar added, full fat coconut milk

• 1/4 cup chicken broth or fish broth

• Juice of 1 lime, plus lime wedges for garnish

• 2 tablespoons red curry paste (check the label for no sugar added)

• 1 teaspoon fish sauce

• 1 teaspoon GF soy sauce or coconut aminos

• 1 teaspoon ground fresh ginger

• 1 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/8 teaspoon ground cayenne

• 2 tablespoons chopped cilantro, for garnish

Preheat oven to 350 degrees. Place fish filets in a baking dish. Liberally season fish with salt and pepper, set aide.

In a Vitamix or food processor, combine Eat Happy Marinara, coconut milk, broth, lime juice, red curry paste, fish sauce, GF soy sauce, ginger, turmeric, garlic powder, and cayenne. Pulse until blended and smooth.

Pour sauce around the sides of and over fish filets in the baking dish, reserving 1 cup of sauce to use as additional dipping sauce or to serve over side-veggies you might make.

Roast fish in sauce in the oven for 15-18 minutes, or until fish is cooked through. Serve in a shallow bowl with lots of sauce and garnish with freshly chopped cilantro.