Cod & spinach yellow curry

Cod & spinach yellow curry

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(42 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2

A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal651
  • fat49g
  • saturates32g
  • carbs23g
  • sugars9g
  • fibre3g
  • protein29g
  • salt0.5g
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  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp smoked paprika
  • 250g cod fillet, cut into bite-sized chunks



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 tbsp groundnut oil (or any flavourless oil)
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely sliced
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 100g fresh spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • cooked basmati rice and naan bread, to serve (optional)


  1. In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.

  2. In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.

  3. Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.

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Comments, questions and tips

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13th Aug, 2019
Made this for my husband and I for dinner tonight for the first time - wish I'd read the reviews before as I stuck to the recipe as published and we both found it incredibly bland and tasteless! We love our food and home cooking so as I try and cook at least one fish dish a week, I thought this could be an interesting one to try and change things up a little. Was hoping for some punchy Asian flavours but instead found the coconut milk overwhelming and the garam masala spices non-existant - the first time neither of us finished our dinner. I agree with some of the other comments below, I think a good squeeze of lime juice, some green finger chillies and maybe even some lemongrass could change this dish for the better! However I'll be cooking something else next week.
Nick Hunt's picture
Nick Hunt
5th May, 2019
The cod and spinach make for a filling curry, but the spices are overwhelmed by the amount of coconut milk. So I would double the amount of spices, add chilli and finish with a squeeze of lime, and you would end up with a 4 star curry.
Openknowles's picture
7th Feb, 2019
This was super tasty I did not coat the cod in the spices, don't be afraid it seems like a lot of spinach, please put the 100 g in , this might be a monthly favourite, I did add a little more ginger, enjoy .
29th Jan, 2018
I didn't have any garam masala but was fine without. Needs a little salt and pepper but otherwise a really lovely, creamy dish.
24th Oct, 2017
Totally shocked when I read negative reviews. This is easy, delicious and healthy. It does need a bit of seasoning but honestly give it a try - it's great.
26th May, 2017
Ignore the bad reviews - I tweaked the recipe to up the heat after reading the comments, and have made it once a week for the last month! So easy and delicious.
S0wf3e's picture
24th May, 2017
Would make again but add a chilli.
spindoctor's picture
11th May, 2017
This is the worst curry recipe I have ever made and tasted. I also think they cheated the picture and used saffron instead of turmeric. My curry came out brown due to the Garam Masala and Paprika in the dish.
8th Jul, 2016
I have made this recipe a few times and the smoked paprika should be replaced with either chilli powder or 2 finely chopped fresh green finger chillis. Also, add half a can of water with the coconut milk. I have also chopped one fresh tomato per person and added that after adding the coconut milk. You will need to let this cook out a little for about 10 to 15 minutes. Don't forget to add a good teaspoon of salt and freshly ground pepper. These changes make it a delicious meal - we had cucumber batons on the side :)
2nd Jul, 2016
Am incensed that BBCgoodfood could churn out such a useless, tasteless recipe that I have just cooked for a Saturday night treat. I can't believe anyone can have tested it. It could only have been tested re its photogenic qualities! Now back to the stove to start tweaking, so it has some flavour for the family tonight.


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2nd Apr, 2016
Having read the previous comments, we doubled the quantity of Garam masala and added a bird's eye chilli. The dish was delicious and so simple.
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