TOMATO, COCONUT & COD CURRY

21 mins
Serves 1
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Directions

  1. 1Make the paste first by blending all the ingredients in a food processor: garlic, ginger, chillies, lemongrass, and coriander.
  2. 2In a large saucepan or deep sided frying pan over medium/high heat, add the paste and 4 tbsp of rapeseed oil.
  3. 3Stir and fry until fragrant, about 2-3 minutes, being careful not to burn.
  4. 4Take the cod out of the fridge at this time so it's not fridge cold.
  5. 5Pick the cherry tomatoes and add them to the pan with the 1/2 tin of chopped tomatoes.
  6. 6Stir through and cook for 3-4 minutes before adding in the coconut milk.
  7. 7Bring to a simmer and allow to cook for 6-8 minutes.
  8. 8Lower the heat to a bare simmer and add in the cod fillets, making sure they are fully submerged.
  9. 9Cover the pan and then leave to gently poach for 5 minutes.
  10. 10Add the pak choi (stem and leaf) on top, with the basil.
  11. 11Cover and leave to steam for 2 more minutes.
  12. 12The pak choi should be just cooked and the fish should be opaque throughout and easy to flake when gently pressed.
  13. 13Take it off the heat and then squeeze over the lime juice.
  14. 14Serve the curry with rice and a little garlicky yogurt (optional), which is made by mixing 1/2 cup yogurt with 1/2 minced garlic clove.

Ingredients

  • 4 garlic cloves, roughly chopped
  • 1 inch piece ginger, roughly chopped
  • 2 Birds Eye chillies
  • 3 lemongrass stalks, finely chopped (just bottom third)
  • 2 handfuls coriander (with stem)
  • 4 tbsp rapeseed oil
  • 4 cod loins
  • 350 g cherry tomatoes (on vine)
  • 0.5 tin chopped tomatoes
  • 1 tin coconut milk
  • 30 g basil, leaves picked
  • 2 pak choi, core removed
  • Salt
  • 0.5 lime, juiced
  • Steamed rice
  • 0.5 cup yogurt
  • 0.5 garlic clove, minced

Equipment

food processorlarge saucepandeep sided frying pan

Tips

  • Take the cod out the fridge so it's not fridge cold before cooking.
  • Thicker pieces of fish will take longer (probably 8 mins total), while thinner pieces might just need 5 mins, taking into account time to steam the pak choi too.
  • Serve with noodles or flatbread as an alternative to rice.