Cod Curry

This is my wife’s favorite curry, and is certainly up there as one of mine too.

Serves 2


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.

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