Curry Cod
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 2 cod fillets
  • 1 ½ T. coconut oil
  • Curry Sauce:
  • 2 T. coconut oil
  • 2-3 garlic cloves, diced
  • 1 T. yellow curry powder
  • 1¼ c. coconut milk (plain)
  • 2 T. flour (all-purpose or gluten free All Purpose Baking Flour from Pure Pantry
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cinnamon
  • ⅓ c. pineapple purée
  • 1 tsp. raw honey
  • ⅓ c. sliced raw almonds (optional)
  • 2 T. fresh squeezed lemon or lime juice
  • dash garlic salt
  • dash red chili pepper flakes
  • fresh, sliced melon (for garnish)
  1. Purée ⅓ c. fresh pineapple pieces in a blender. Set aside.
  2. In a skillet on the stovetop, sauté cod fillets in coconut oil until lightly golden on both sides. Set skillet aside.
  3. In another skillet on the stovetop over medium heat, add oil, garlic cloves and curry powder. Stir until mix becomes fragrant (about 20 seconds).
  4. Add in the following ingredients stirring after each addition: coconut milk, flour, ground ginger, cinnamon, pineapple purée, honey and raw almonds.
  5. Stir mixture until sauce becomes somewhat thick (about 1-2 minutes).
  6. Stir in fresh squeezed lemon (or lime) juice.
  7. Add in garlic salt and red chili pepper flakes to taste. Stir.
  8. Add in cooked cod fillets to the mixture.
  9. With a spoon, pour curry over the fish.
  10. Let simmer over low heat for approximately 5 minutes.
  11. Serve immediately with Quinoa.
  12. For garnish to the plate, add some pieces of fresh, sliced melon.
Recipe by at