This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well.
Serves
2
Cooking time
25 mins
Ingredients
1 small onion
1 fresh tomato
3 cloves garlic
3 dried chillies (or chilli powder, about 1/2 tsp)
1/2 tbsp black peppercorns
1 tsp salt
25ml groundnut oil
1 tsp mustard seeds
1 tsp turmeric
100 mls water
300g cod cut into 4 pieces
Bunch of fresh chopped coriander
It is a very simple dish but packed with flavour; adjust the amount of chilli to suit your palate and bear in mind that the peppercorns will add spice as well. First make the curry paste by blending the onion, tomato, garlic, chilli, peppercorns and salt, adding a splash of water to help make into the paste. You can do this in a mini processor or if you want in a pestle and mortar (I would opt for the blender personally!) Heat around 2 tbsp oil in a heavy based pan over a medium heat, add the mustard seeds and fry for about 30 secs before adding the curry paste and turmeric. Fry for a minute or so until fragrant before adding the fish; stir fry the fish with the curry paste for a minute and then add the water. Leave to cook for around 5 mins until cooked through, try not to stir too much as the fish will break up so shake the pan rather than stirring. You want to reduce the sauce to a think coating the same consistency of double cream would be ideal. Add the coriander leaves and serve the fish curry with rice
