An easy one-pot wonder with a creamy curry sauce and a spicy kick. Nutritious comfort food, perfect for eating after a long day.
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Serves
2
Garlic Cloves
Onion
Tomatoes
Cod
Bay Leaf
Mustard Seeds
Tomato Purée
Single Cream
Vegetable Stock
Vegetable Oil
FOR THE SEASONINGS
Curry Powder
Ground Turmeric
Chilli Powder
Mustard Seeds
Salt
Black Pepper
TO SERVE
Fresh Coriander
Red Chilli
Cooked Rice
Serves
2
Garlic Cloves
Onion
Tomatoes
Cod
Bay Leaf
Mustard Seeds
Tomato Purée
Single Cream
Vegetable Stock
Vegetable Oil
FOR THE SEASONINGS
Curry Powder
Ground Turmeric
Chilli Powder
Mustard Seeds
Salt
Black Pepper
TO SERVE
Fresh Coriander
Red Chilli
Cooked Rice
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Step 1.
Mince the garlic and slice the onion. Quarter the tomatoes. Dice the cod into nugget-sized pieces.
Step 2.
Set a lidded frying pan over a medium-high heat. Add the vegetable oil, the garlic, onion, bay leaf, mustard seeds and some salt to the pan, then cook, tossing, for 5 mins until caramelised and translucent.
Step 3.
Add the quartered tomatoes and reduce with the lid on for 5 mins. After 5 mins, optionally remove the skin if you like.
Step 4.
Add all the seasonings and the tomato purée. Cook for 1 min, then add the cod pieces with a splash of water. Simmer for 2 mins – this is the stage where the oil will start to separate.
Step 5.
Add the single cream and stock, put a lid on top of the pan, then reduce for 5 mins.
Step 6.
Serve up! For those wanting extra spice and freshness top with asliced red chillies and coriander. Serve up with basmati rice.
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