When this is frozen fish, I think some people turn their noses, believing that the freezing process lowers the quality. It couldn’t be further from the truth. The fish is frozen as soon as it’s offline and it’s perfect for thawing and adding to a fish or curry pie, like the one on the back.
Make sure you are buying from UK, of course.
Preparation time: 10 minutes | Cooking time: 40 minutes
- 2 tablespoons of olive oil
- ½ teaspoon of mustard seeds
- ½ teaspoon of fenugreek seeds
- 2 curry leaves
- 2 star anise
- 1 onion, thinly sliced
- 2 ½ cm pieces of grated ginger
- 1 teaspoon of chili powder
- 1 teaspoon of ground cumin
- 4 teaspoons of ground coriander
- ½ teaspoon of ground turmeric
- 1 can of 400g Italian tomatoes
- 200 ml hot water
- 800g frozen cod fillets, thawed and cut into large, even pieces
- 50 ml of coconut milk
- 50 ml of plain yogurt
- Zest of 1 lime
- A handful of chopped cilantro
- Heat the oil in a large, heavy-bottomed saucepan set over medium heat.
- Once hot, add the mustard seeds and once they start to pop, add the fenugreek seeds, curry leaves, star anise, onions and ginger.
- Cook until the onions turn a nice golden brown color.
- Add the chilli powder, cumin, cilantro and turmeric, then the canned tomatoes and water. Simmer for 20 minutes.
- Add the cod pieces, making sure they sit in a single layer, and cook for four to six minutes, depending on the thickness of the fillets.
- Lower the heat to low and add the coconut milk and yogurt, stirring gently until just combined, being careful not to break the fish fillets as you do so.
- Remove from the heat and finish with the lime zest and chopped cilantro before serving.