Denise says:

  • I like to serve this piquant cod curry with basmati rice and a selection of pickles.  The vegetables are fried in coconut oil, which when cooked in this way enhances the flavour rather than dominating the dish.
  • Coconut oil is available in most health food shops and some supermarkets and is becoming increasing popular due to its numerous health and beauty as well as cooking benefits.
  • It can be used as a spread instead of butter and used like any other olive oil.
  • Preparation Time : 15 minutes
  • Cooking Time: 25 – 30 minutes
  • Serves:2-3

Ingredients:

  • 2 tablespoons coconut oil
  • 2 red onions – peeled and finely sliced
  • 1 large leek – trimmed and sliced
  • 3 cloves garlic – peeled and crushed
  • 4 cm fresh ginger – peeled and grated
  • 1 red chilli – finely chopped and deseeded
  • 2 teaspoons turmeric
  • 1 teaspoon chilli powder
  • ~
  • 1 tablespoon cornflour
  • 200ml water
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 400g cod – skinned and cubed
  • Garnish: Finely chopped parsley and a sprinkling of very finely chopped red chilli

Method

  1. Heat the coconut oil in a pan
  2. Add the red onion and leeks to the pan, and cook on a low heat for around 10 minutes until they soften.
  3. Add the garlic, ginger and chilli and stir over a low heat for 2 more minutes.
  4. Add the turmeric, chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.
  5. Mix the corn flour with 2 tablespoons water and then pour the water and lemon juice into the pan, and bring up to a gentle simmer. Add the corn flour paste and stir to thicken.
  6. Season the sauce with the salt, and then place the cod into the pan.
  7. Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.