Fishy Curry

A curry that comes from the sea. Rumour has it that this dish was invented by Poseidon after a trip to Goa. The fish sucks up all the beautiful flavours from the spice and the coconut milk helps in making a sauce that is creamy and also delicious. If you’re looking for crunch why not chuck in some cashew nuts? I wish I did that actually…

20-30 minutes

Ingredients

Tspn Coriander Seeds
Tspn Mustard Seeds
Tspn Cumin seeds
Thumb sized knob of ginger
Three cloves garlic
Salt
Half tspn turmeric
Tspn cayenne pepper
Half a massive white onion
Big tomato
2 green chillies
Vegetable oil
Coconut milk
Lemon juice
Frozen cod fillets
Rice

Ingredients

Instructions

Toast all your seeds in a pan for a couple of minutes on a low heat
Slice ginger and garlic finely, add a sprinkle of salt and smoosh it all together to a sort of paste then smash together with the toasted seeds in a pestle and mortar along with the turmeric and the cayenne pepper
Get your rice on!
Dice onion, chillies and tomato and fry the onions in vegetable oil with the paste for a bit, then add the chillies and tomatoes. let that fry for a couple of minutes.
Add a tin of coconut milk and squeeze the juice of half a lemon, mix together and let simmer for a little while.
Add your frozen cod fillets, they'll take about 10 minutes to poach properly and you'll know they're done when they're nice and soft.
Serve with rice and top with coriander if you want because its delicious.