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Cod Tikka Masala over Pilau Rice with Cucumber, Tomato & Mint Salad
- 30 min
- 2–6 servings
- 683 kcal / serving
- ★ 4.1 on Mealime
Cod tikka masala sits over fragrant basmati rice with a bright cucumber-tomato-mint salad. The creamy tomato sauce coats tender cod, making it a straightforward weeknight Indian-inspired dish that comes together in about half an hour.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- ¾ lbcod fillet
- 1 (14.5 oz) candiced tomatoes
- ½English cucumber
- ½ small pkgfresh mint
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1 pintgrape tomatoes
- 4 fl ozheavy whipping cream
- ½lemon
- ½shallot
- English cucumbers
- lemons
- shallots
From the pantry: black pepper, brown sugar, cayenne pepper, cumin, ground, garam masala, salt, turmeric, ground, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · hand blender or potato masher · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · stirring spoon · whisk or fork
Directions
- Rinse the basmati until the water runs clear, then drain and place it in a small saucepan with water, turmeric, and salt; bring to a boil.
- When the water boils, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15–18 minutes; keep the pot covered and let it rest off the heat for 5 minutes.
- While the rice cooks, wash and dry all fresh produce.
- Heat a medium saucepan over medium and swirl in virgin coconut oil; add minced ginger and garlic along with the listed spices, cooking until fragrant, about 1 minute.
- Stir in the can of tomatoes, the cream, and a little sugar; bring to a simmer and cook until the sauce thickens slightly, 4–5 minutes.
- Pat the cod dry and cut into 2-inch pieces.
- Purée the sauce with a hand blender until smooth, or mash for a chunkier texture, then return it to medium-low heat.
- Add the cod pieces to the sauce and cook gently, stirring occasionally, until the fish is opaque and flakes with a fork, 6–8 minutes.
- Meanwhile, finely chop the shallot, place it in a bowl, and add lemon juice, minced mint, diced cucumber, and halved grape tomatoes; season with salt and pepper and mix to make the salad.
- Fluff the rice and divide it between plates; top with cod tikka masala and serve the salad on the side.
Two tips
- Prep the salad components ahead of time by chopping cucumber, shallot, and mint so you can mix them quickly just before serving.
- If you want a touch more heat, add a pinch of cayenne pepper to the tikka masala sauce.
Nutrition per serving
- Calories
- 683 kcal
- Protein
- 35 g
- Carbs
- 63 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 578 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.