Cod & spinach yellow curry

Cod & spinach yellow curry

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(29 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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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.
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.
16th May, 2016
I saw this recipe in the magazine and thought I'd give it a go. The comments about blandness were a concern so I added 1/2 tsp extra garam masala but also pan roasted all the spices before cooking the dish as the half set onto the fish at the start was not going to get any heat treatment to bring out the aromas. I also substituted thai fragrant rice for basmati as it seemed more appropriate for the dish. The resulting flavour was not particularly punchy but instead built up over the course of eating to make a very pleasant dish. I think it could stand some tweaking, though. Possibly a handful of sultanas added along with the fish to give a couple of bursts of sweetness? I'm not sure how well that would go in a fish dish but I might try that the next time I make it.
3rd Apr, 2016
Very bland. Wouldn't recommend or cook again :-(
3rd Apr, 2016
Really disappointing - thought it would taste great from the picture but it was bland and tasteless.


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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.