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Yellow Curry Poached Cod Recipe
Ben Carraoli

Yellow Curry Poached Cod Recipe

I recently made this yellow curry poached cod, and honestly, it felt like a restaurant-quality meal right at home. The cod turned out incredibly soft, almost melting with every bite, while the curry sauce was rich yet light.
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Total Time 40 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 6 ounces each
  • 1 ⅓ cup jasmine rice
  • 1 ⅔ cups water
  • kosher salt
  • neutral oil as needed
  • 1 small shallot minced
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon yellow curry paste
  • 1 can 13.5 oz coconut milk
  • 2 sprigs cilantro
  • freshly cracked black pepper
  • 1 lime juiced
  • 1 –2 teaspoons fish sauce
  • 2 scallions thinly sliced
  • 2 tablespoons cilantro leaves
  • watercress optional

Method
 

  1. Let the cod sit at room temperature for about 20 minutes before cooking. This helps it cook evenly and prevents toughness. While waiting, prepare all your ingredients so everything is ready to go.
  2. In a saucepan, combine jasmine rice, water, and a pinch of salt. Bring it to a boil, then reduce the heat and cover. Let it simmer gently until the rice is tender and fluffy.
  3. Heat oil in a deep pan over medium heat and add shallots, garlic, and ginger. Cook until fragrant and slightly softened. Then add coriander, turmeric, cinnamon, and curry paste to deepen the flavor.
  4. Pour in the coconut milk and stir well to combine with the spices. Add cilantro sprigs and black pepper for extra aroma. Let the sauce come to a gentle simmer to develop its rich taste.
  5. Place the cod fillets into the simmering curry sauce. Cover the pan and cook on low heat until the fish becomes tender and flakes easily. This gentle method keeps the fish moist and delicate.
  6. Turn off the heat and let the rice rest before fluffing it. Add lime juice and fish sauce to the curry for a bright, balanced flavor. Serve the cod over rice and garnish with scallions, cilantro, and watercress.

Notes

  • I always use fresh cod because frozen fish doesn’t give the same soft texture
  • Don’t rush the curry paste step—I let it cook properly to release its aroma
  • I prefer full-fat coconut milk for a richer and creamier sauce
  • Adding lime juice at the end makes a huge difference in flavor
  • I keep the heat low while poaching to avoid overcooking the fish.