Name: Coconut fish curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 450g cod loin fillet (look for MSC certified) cut into 3-4cm chunks; 1 tsp ground turmeric; 2 tbsp neutral oil such as groundnut or rapeseed; 1 tsp black mustard seeds; 1 tsp cumin seeds; 2 onions halved and finely sliced; 2 garlic cloves crushed; 1 tbsp finely grated ginger; 2 tsp ground coriander; ½ tsp mild chilli powder; 400g tin of coconut milk; 2 tsp tamarind paste; 400g tin of chickpeas drained; 16 cherry tomatoes; handful of coriander leaves; basmati rice cooked, to serve; lime wedges to serve

A one-pan fish curry with cherry tomatoes

450g cod loin fillet (look for MSC certified)
cut into 3-4cm chunks
1 tsp ground turmeric
2 tbsp neutral oil
such as groundnut or rapeseed
1 tsp black mustard seeds
1 tsp cumin seeds
2 onions
halved and finely sliced
2 garlic cloves
crushed
1 tbsp finely grated ginger
2 tsp ground coriander
½ tsp mild chilli powder
400g tin of coconut milk
2 tsp tamarind paste
400g tin of chickpeas
drained
16 cherry tomatoes
handful of coriander leaves
basmati rice
cooked, to serve
lime wedges
to serve

Method

step 1
Toss the cod in half the turmeric and a good pinch of salt, and leave to sit while you make the curry.
step 2
Heat the oil in a wide, shallow lidded pan and sizzle the mustard and cumin seeds until they start to pop. Add the onion and cook for 20 mins until really soft, golden and caramelised. Stir in the garlic and ginger, and cook for 1 min, then stir in the ground coriander, chilli powder and the remaining turmeric. Fry for 30 seconds, then add the coconut milk and tamarind, and bring to a simmer. Tip in the chickpeas and tomatoes, and cook, with a lid on, for 10 mins.
step 3
Gently stir in the fish, put the lid back on and cook on a low heat for 7 mins until the cod is just flaking. Scatter with coriander then serve with rice and lime wedges.