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Keralan cod & coconut curry
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2 tbsp vegetable oil
2 onions, thinly sliced
6 large vine tomatoes
4 garlic cloves, crushed
1 tsp grated fresh root ginger
3 tbsp Waitrose Cooks’ Ingredients Keralan Curry Paste
100g Bart Creamed Coconut
200ml fresh fish (or vegetable) stock
4 tbsp finely chopped coriander, plus extra to garnish
2 x 260g packs Waitrose MSC Skinless, Boneless Cod Fillets
1. Heat 1 tbsp oil in a wide, deep frying pan. Add the onions and a pinch of salt. Cook gently for about 12-15 minutes, until softened. Meanwhile, roughly chop 4 of the tomatoes and whizz with the
garlic and ginger in a small food processor to a smooth purée. Finely dice the remaining 2 tomatoes and set aside.
2. Add the curry paste to the onions and stir-fry for
3 minutes more. Stir in the tomato and ginger mix and simmer for 10 minutes, until thickened. Grate or chop the creamed coconut and add to the pan with the stock and coriander. Simmer for 6-8 minutes to thicken.
3. Carefully place the fish in the coconut curry and scatter over the diced tomato. Cover and simmer for 4-5 minutes, or until the fish is just cooked through. Garnish with finely chopped coriander and serve with steamed basmati rice, pickles and chutneys, if liked.
Typical values per serving:
This recipe was first published in October 2016.