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    Home » Seafood

    Cod Curry with Pumpkin

    Published: Sep 17, 2017 · Modified: Dec 4, 2021 · 5 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy Cod Curry with Pumpkin is made with a spiced pumpkin-tomato sauce, fresh spinach, and gently poached cod.

    Pumpkin Cod Curry in a Serving Dish

    How do you feel about fall?

    Do you love it, with its bright leaves and crisp air?

    Or does it fill you with a little bit of anxiety, because you know that winter is just around the corner?

    I used to dread fall, since it inevitably meant icy winter was coming– but for a few years now I’ve decided to embrace the changing weather.

    Yes, it’s true– showy, bright autumn is followed by a quieter, colder winter.  

    But that also means that nature has a time to breathe, just before new life bursts out in spring.

    For me, part of embracing fall has meant celebrating the foods that make it so special.

    One of those foods is pumpkin.

    I love cooking with seafood and pumpkin! It’s delicious in pumpkin scallop alfredo, pumpkin broiled scallop gratin, and of course, this curry.

    This pumpkin cod curry is made with warming spices, delicately poached fish, and a flavorful pumpkin and tomato sauce.

    If you’ve got extra cod in your fridge or freezer, check out these recipes too: broiled cod with lemon sauce, pan-seared cod with bourbon, spiced cod with sweet potato mash, and this cod Reuben.

    Pumpkin Cod Curry in a Serving Dish

    How Do I Poach Fish?

    Have you tried poaching fish yet?

    Poaching fish is, in my opinion, without a doubt, absolutely the EASIEST way to cook fish.

    Here’s why.

    When you bake fish, you have to watch the cook time carefully to keep the fish from drying out.  

    When you sear fish, you have to make sure the fish has been dried off, brought to room temperature, and is placed in a hot pan.

    When you grill fish, you have to (as with baking) watch the cook time so that it doesn’t dry out, and take steps to keep it from sticking to the grill plate.

    When you poach fish, you don’t have to do ANY of that.  

    You simply have to add the fish to a sauce, and let it simmer until it’s cooked through.

    Since you’re cooking it inside a liquid, the fish won’t dry out.  

    Even better, when you cook it in a sauce that you’ll be eating, such as a curry or a soup, it’s a-okay if you accidentally forget about the fish, and it starts to fall apart a little into the soup.

    Pumpkin Cod Curry in Bowls with Rice

    What Spices Do I Need?

    You need mustard seeds, smoked paprika, and garam masala.  

    Mustard seeds and smoked paprika should be in the spice aisle at your grocery store.

    Garam masala is an Indian spice mixture.  

    If you’ve got a Kroger, a spice store, an international market, or a Whole Foods nearby– you can find garam masala.

    You can also buy garam masala online.

    You’ll also need some green onions, a little garlic, fresh spinach, and a can of tomatoes.  

    How to Make Cod Curry

    Start by frying the spices in a little oil.

    Add the onions, and then the tomatoes and pumpkin.  

    Let everything simmer for a few minutes, then add the cod.  

    Cover the pan, and check back about five minutes later.

    When the cod is opaque it’s done cooking, and you’re ready to eat!  

    Serve your cod curry with some crusty bread, or with rice.  

    You could even eat this pumpkin cod curry outside while you enjoy fall’s crisp, cool breeze!

    Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!

    Pumpkin Cod Curry in a Serving Dish
    This easy Pumpkin Cod Curry is made with a spiced pumpkin and tomato sauce, fresh spinach, and gently poached cod.
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Cod Curry with Pumpkin

    This easy Cod Curry with Pumpkin is made with a spiced pumpkin-tomato sauce, fresh spinach, and gently poached cod.
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, Soup
    Cuisine: Indian
    Diet: Gluten Free
    Servings: 2 people
    Calories: 384kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

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    Ingredients

    • 1 tablespoon olive oil
    • 1 teaspoon mustard seeds
    • 1 onion, diced
    • 2 teaspoons garam masala
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt
    • 4 garlic cloves, minced
    • 28 ounces diced tomatoes
    • 1 cup pumpkin purée
    • 3 ounces fresh spinach (about 2 handfuls)
    • 8 ounces cod (~2 fillets)
    • lemon or lime wedge (to serve)
    • 2 sprigs cilantro, removed from stems (optional, to serve)
    • rice or crusty bread (optional, to serve)

    Instructions

    • Heat olive oil on medium heat in a large pot.  Add mustard seeds, and let them fry in the oil until they begin to pop.  
    • Add onions, garam masala, smoked paprika and salt and until the onions soften and the spices become fragrant.
      Add the garlic and cook 1-2 more minutes until the garlic is fragrant.
    • Add tomatoes and pumpkin to the pot.  Let the mixture simmer on medium for about 5 minutes.
      Add the fresh spinach, and stir the spinach into the tomato-pumpkin mixture.
    • Set the two cod fillets on top of the tomato-pumpkin mixture, and cover the pan.  Set a timer for 5 minutes, and allow the fish to poach in the curry.
      Uncover the pan. The fish should be opaque white and cooked through.
    • Top curry with cilantro (optional), and squeeze a little fresh lemon or lime juice over the cod right before serving.

    Notes

    Nutrition information does not include optional rice or bread.

    Nutrition

    Calories: 384kcal (19%) | Carbohydrates: 49g (16%) | Protein: 31g (62%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Cholesterol: 49mg (16%) | Sodium: 1210mg (53%) | Potassium: 2259mg (65%) | Fiber: 15g (63%) | Sugar: 24g (27%) | Vitamin A: 24446IU (489%) | Vitamin C: 61mg (74%) | Calcium: 257mg (26%) | Iron: 9mg (50%)
    Tried this recipe?Leave a comment and rating below!
    « Pumpkin Spice Hot Chocolate
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Dawn - Girl Heart Food

      September 19, 2017 at 7:38 am

      5 stars
      How do I feel about fall? I LOVE it! My favourite season for sure! Love the comfort food, pumpkin everything, the clothes and cooler air. If it were September/October weather year round I would be ok with that 🙂
      I’ve never had cod/pumpkin together before, but it sounds like a delicious combo, especially with garam masala. Can’t wait to give this one a try!

      Reply
    2. Amanda

      October 23, 2017 at 2:43 pm

      5 stars
      I absolutely love poaching fish. Not only is it easy, but the texture is always so tender and sublime. Loving the flavors in this curry! This would be so perfect for a chilly fall evening. I really need to start getting my freezer stocked with Orca Bay! (And also, so much “yes” about the San Marzano tomatoes. So important to find the real deal. The knockoffs really don’t taste as good.)

      Reply
      • champagne-tastes

        October 23, 2017 at 6:24 pm

        It really is amazing isn’t it?! And yes to both- amazing fish, and the fake San Marzano tomatoes are “eh.” I bought some by accident awhile back and was so annoyed!

        Reply
    3. Lisa | Garlic + Zest

      October 25, 2017 at 11:23 am

      5 stars
      Sarah, my mouth is salivating reading your description of the spices with tomato and pumpkin. My husband doesn’t like pumpkin and pumpkin spice, but the Garam Masala would be fabulous in this poach. I know he’d love it. I agree that poaching fish is about the easiest way to prepare it — just let it hang out in warm broth/sauce until it’s opaque. Nothing could be simpler!

      Reply
      • champagne-tastes

        October 25, 2017 at 11:25 am

        I bet he’d like this! It’s pumpkin-y, but it doesn’t SCREAM pumpkin, ya know? And yesss- it’s the easiest ever!!

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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