This is my wife’s favorite curry, and is certainly up there as one of mine too.
For the paste
- 20 Cherry tomatoes
- 4 Cloves of garlic (peeled)
- 1 Onion (peeled)
- 100ml coconut milk
- 1 Green Chilli
- 1 tsp Turmeric
- 1 tsp fresh grated ginger
- Salt & Pepper (to taste)
For the Curry
- Groundnut oil
- 2 tsp Black mustard seeds (whole)
- 350g Skinless cod (cut into chunks)
- 2 Tablespoons Tomato puree
- 2 Bay leaves
- 3 cardamom pods
- Handful of fresh 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, tomato puree, bay leaves & cardamom pods . 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. You can add a splash more coconut milk or water if it is drying out to much.
Remove the bay leaves & cardamom pods, and serve with rice, topped with a little coriander.