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Dinner recipe · from the recipe book

Dry Spiced Cod and Potato Curry

Flaky turmeric-and-cumin cod nestles into golden, crisp-edged potatoes with mustard-seed warmth, green chile heat and a bright squeeze of lime.

Dry Spiced Cod and Potato Curry

Ingredients

  • 1¼ lb600 gCod filletcut into 2-inch pieces
  • 2½ medium550 gRusset potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionthinly sliced
  • 1½ medium180 gTomatoeschopped
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2½ tbsp36 gCanola oildivided
  • 1¼ tsp4 gGround turmericdivided
  • ¾ tsp2 gChili powder
  • 2½ tsp5 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 2 tsp4 gCurry powder
  • 1 tsp6 gSaltdivided
  • ½ cup120 gWater
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. Prepare first: cube the potatoes, slice the onion, chop the tomato, mince the jalapeño and garlic, grate the ginger and chop the cilantro.
  2. Pat the cod dry and rub it with half the turmeric, the chili powder and one third of the salt; set aside while you cook the potatoes.
  3. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, turning occasionally, until browned on several sides, about 10 minutes.
  4. Push the potatoes to the edges, add the remaining canola oil to the center, then add the onion and cook until soft and golden, about 5 minutes.
  5. Stir in the garlic, ginger and jalapeño and cook 1 minute. Add the cumin, coriander, curry powder, the remaining turmeric and another third of the salt, stirring 30 seconds until fragrant.
  6. Add the tomato and the water, scraping the pan. Cover and cook over medium-low heat until the potatoes are tender and the liquid has mostly cooked off, about 8 minutes.
  7. Nestle the cod into the potatoes, sprinkle with the remaining salt, cover and cook 6 to 8 minutes, turning the fish once gently, until it flakes and reaches 145°F (63°C).
  8. Scatter the spinach around the fish and let it wilt for 1 minute, uncovered, so the curry stays dry and clinging.
  9. Drizzle with the lime juice, top with the cilantro and serve.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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