Rick Stein’s Cod Curry Recipe

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serves: 4 - 6
Prep: 15 min
Cooking: 15 min


  • For the paste
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 80g fresh or frozen coconut, grated or chopped
  • 30g/6 cloves garlic, peeled
  • 9 dried Kashmiri chillies, stalks snipped off
  • 1 tbsp black peppercorns
  • 1½tsp salt
  • For the fish
  • 50ml vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp urid dal (husked)
  • 2 tsp turmeric
  • 150ml water
  • 600g cod fillet (or pollock, haddock or hake),
  • cut into 4cm slices
  • Handful of fresh curry leaves
  • Handful of fresh coriander leaves
  • To serve
  • Boiled basmati rice  and Chapatis
  • For the paste


  • Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. Heat the oil in a heavy-based saucepan or karahi over a medium heat.

  • Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2–3 minutes until fragrant.

  • Add the water, bring to the boil then add the cod.

  • Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).

  • Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.

Top Tip for making Rick Stein’s Cod Curry

Avoid using a utensil to stir the fish as it is delicate and will break up

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(1515 ratings)
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