Recipe · 30 min
Cod, Spinach & Cilantro Coconut Curry with Spicy Mango-Cucumber Salad
- 30 min
- 2–6 servings
- 551 kcal / serving
A creamy coconut curry with cod and wilted spinach, paired with a bright mango–cucumber salad. The dish comes together quickly for weeknights, balancing delicate fish with a fragrant sauce and a crisp, tangy side.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- ¾ lbcod fillet
- ½English cucumber
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1lime
- 1mango
- ½shallot
- limes
- mangoes
- English cucumbers
- shallots
From the pantry: black pepper, brown sugar, crushed red pepper, cumin, ground, curry powder, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · ladle · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- ½English cucumber
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1lime
- 1mango
- ½shallot
- limes
- mangoes
- English cucumbers
- shallots
Meat & seafood
- ¾ lbcod fillet
Pantry & dry goods
- ½ (13.5 fl oz) cancoconut milk
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| shallot | ½ | 1 | 1 ½ |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare and gather all ingredients and wash produce as needed.
- Chop the spinach and set it in a bowl; reserve half for the curry and chop the cilantro leaves for later.
- In a medium saucepan, heat a little oil over medium heat, then add minced garlic and ginger and sauté until fragrant, about 1 minute.
- Stir in the curry spices and cook briefly to bloom their aroma, then pour in the coconut milk and bring to a gentle boil.
- Pat the cod dry and cut into 1-inch pieces; reduce the heat to medium-low and simmer the fish in the coconut milk until cooked through, 8–10 minutes.
- Meanwhile, zest and juice lime into a separate bowl, whisk in oil, sugar, and spices, then add sliced mango, cucumber, shallot, and half of the cilantro; toss to coat the salad.
- When the curry is ready, fold in the spinach in batches, letting each handful wilt before adding the next; remove from heat and stir.
- Serve the curry with the cilantro sprinkled on top and the mango–cucumber salad on the side; enjoy.
Two tips
- Prep the mango and cucumber while the curry simmers for a quicker finish later in the week.
- Swap spinach for kale or another leafy green, or serve the salad over rice for a heartier meal.
Nutrition per serving
- Calories
- 551 kcal
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 573 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.