Spicy, flavoursome and fresh... our South Indian spiced curry is perfect for a quick weeknight dinner.

Add a bit of spice to this weeks dinner plans? Done. Get the recipe...

 

Ingredients

Boneless cod fillets (you can also use haddock or plaice)

1 tbsp coconut oil

1/2 tsp turmeric

1/2 tsp salt

4 garlic cloves (finely sliced)

1 tsp mustard seeds

20 curry leaves

4 spring onions, finely sliced (or shallots)

1 tbsp chilli powder

2 cm ginger(finely chopped)

2 green chillis (finely chopped)

4 tomatoes (roughly chopped)

400 ml coconut milk

1 handful coriander (roughly chopped)

 

Method

01. Coat the fish in salt and turmeric.

02. Heat a tbsp of coconut oil in a shallow pan.

03. Add the mustard seeds and the curry leaves and cook until the seeds start to pop.

04. Add the sliced spring onions, garlic, ginger and chilli, and cook on a medium heat for about 5 minutes, until the shallots have softened.

05. Mix together the chilli powder and turmeric with a splash of water to make a paste, then stir into the pan.

06. Add the coconut milk and heat through.

07. When you are ready to serve, add the tomatoes and stir into the fish.

08. Cook on a low heat for about 5-8 minutes until the fish is cooked through.

09. Season with salt and pepper and sprinkle with freshly chopped coriander. 10. Serve with basmati rice.