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Cod Curry


"This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month."
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1 h 10 m servings 227 cals
Original recipe yields 4 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
  2. Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
  3. Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

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Read all reviews 72
  1. 103 Ratings

Most helpful positive review

Fantastic! though I did tweak it a bit. I did not have any ginger paste or garlic paste so I just added a few dashes of ground ginger and minced garlic along with an extra bit of olive oil. Also...

Most helpful critical review

Husband hated it. My daughter who loves everything didn't like it either. I thought it was okay but won't make it again because of the response from everybody else. I did everything but the jala...

Most helpful
Most positive
Least positive

Fantastic! though I did tweak it a bit. I did not have any ginger paste or garlic paste so I just added a few dashes of ground ginger and minced garlic along with an extra bit of olive oil. Also...

This was a wonderful way to get my picky husband to eat fish. Rather than use the extensive list of spices, I have a homemade curry powder mix I've made that gave this recipe a wonderful curry ...

Great, simple curry that is tasty and quick to make. By the way, curry powder is just a mixture of several different spices, like the ones called for in this recipe. "Curry powder" is not a nece...

i'm not really sure why this is called 'curry' when there is no curry powder involved. it was ok as stated, but it seemed like it was missing something. since the name involved curry, i decided ...

My family really enjoyed this. The spices blended perfectly to create a delicious, authentic-tasting curry. The only addition I made was to add a little extra salt. I served it with aloo gobhi f...

This was an easy healthy dish. I had everything but cilantro and cardamon....I will make it again using the full ingredient list since I questioned the amount of spices...thinking it needed mor...

Good recipe. My husband suggested salting the fish before adding it to the curry. Thanks!

the proportions of spices are excellent and this allowed for one to taste the different levels of flavor; one spice did not overpower the other. I had a 14.5 oz. can of crushed tomatoes and the...

This was terrific! I only had one 14 oz can of tomatoes, so I added a little tomato paste with the garlic and ginger, and a little water with the canned tomatoes. Otherwise, I followed the rec...