South Indian Style Coconut Cod Curry With Saffron Butter

Fish curry.

Coconut & Cod Curry - Kay's Kitchen

But not just any fish curry.

Coconut Fish Curry (Cod) With Saffron Butter - Kay's Kitchen

A luscious, creamy coconut mildly-spiced sauce with layers and layers of flavour, topped with a panfried, slightly charred chunk of juicy, flakey cod.

Cod Curry - South Indian Style - Kay's Kitchen

Then for the piece de resistance: a cheeky drizzle of fragrant saffron butter and a squeeze of fresh lime.

Fish Curry With Coconut - Kay's Kitchen

I’m talking about a trip straight to to flavour town with every forkful.

Keralan Style Fish Curry - Kay's Kitchen

It’s soo freaking good.

South Indian Style Coconut Cod Curry - Kay's Kitchen

It’s perfect served up with fluffy rice, flakey parathas, fluffy naan or even just a standard roti – whatever you have to hand. For me, double carbs for the win:

South Indian Style Coconut Cod Curry With Saffron Butter - Kay's Kitchen

The funny thing is, I’m sat here recovering from covid and my tastebuds are basically MIA – but I’m still salivating!

Fish Curry - Kay's Kitchen

Coconut Cod Curry - Kay's Kitchen



Ingredients (serves 2)


Saffron butter


To serve

  • Rice / roti / naan / parathas
  • Lime wedges
  • Coriander, chopped (alternative: parsley)
  • Chilli (optional)



  1. Heat the coconut oil in a large frying pan on a medium heat, add the shallots and stir regularly. When they soften up (1-2mins), add the ginger and garlic and cook everything down till slightly browned.
  2. Add the curry leaves and stir well till combined. When they’re nice and fragrant (2 or so minutes), add the mustard seeds, cumin seeds, chilli powder, turmeric and amchoor. Stir well and allow to toast for a minute or two.
  3. Next add 300ml water, sugar, salt and pepper. Stir well before adding the coconut milk and powder. It’ll probably be a little lumpy but should all come together when you simmer it down for 10mins or so.
  4. Finally, add the juice of a lime and garam masala, stir well and take the curry off the heat.

Saffron butter:

  1. In a small frying pan, add the butter and saffron and gently heat through to infuse.


  1. Take the fish out of the refrigerator about 30mins ahead of cooking to bring it up to room temperature, prep and dry well.
  2. Add mix together all the ingredients well then add to the fish to marinade, you only want to leave it for a few mins tops (otherwise you’ll have a weird ceviche).
  3. Fry in pan in a neutral oil/coconut oil on a medium heat for 3-4 minutes on each side. It might splash and splutter a little. It’ll cook quite quickly. You want to blacken it a little for extra flavour. Don’t let it over cook or you’ll have tough dry fish!

To serve:

  1. Portion out the curry sauce over your carb/s of choice, place the fish on top then spoon over the saffron butter.
  2. Sprinkle over the coriander and serve with a wedge of lime or two.
Cod & Coconut Curry Recipe - Kay's Kitchen
South Indian Style Cod & Coconut Curry - Kay's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s