This is my wife’s favorite curry, and is certainly up there as one of mine too.
For the paste
- 20 Cherry tomatoes
- 3 Cloves of garlic (peeled)
- 1 Onion (peeled)
- 80g coconut
- 1 Green Chilli
- 2 tsp Turmeric
- Salt & Pepper (to taste)
For the Curry
- Groundnut oil
- 1 tsp Black mustard seeds (whole)
- 100ml Boiled water
- 350g Skinless cod (cut into chunks)
- 2 Tablespoons Tomato puree
- 2 Bay leaves
- Handful of coriander
Put all of the paste ingredients into a food processor and blitz well.
Heat a little groundnut oil in a large frying pan. Add the mustard seeds and cook for a couple of minutes.
Add your curry paste, 100ml boiled water, tomato puree and bay leaves. Mix well.
Bring to the boil, add the cod and simmer for about 10 minutes, until the cod is cooked through and the sauce has thickened. Add a splash of water if it is drying out to much.
Remove the bay leaves, and serve with rice, topped with coriander.