Coconut Cod Curry

It has taken me years to like fish curry. And with The Bloke not liking any fish near a tomato based sauce, it can make things limited. But coconut and fish are delicious together. This recipe uses fresh coconut and coconut milk and is so delicious.

I have been ill for the last week so apologies for my quietness. My head was too fuzzed up to think of a recipe, let alone wanting to cook or eat it! But I am on the mend and back in the kitchen. Here is a lovely recipe for a cod curry.

For the paste:

 

1 small onion, chopped

1 small tomato, chopped

80g fresh coconut, grated

5 cloves garlic, peeled

2 green chillies

1 tbsp. black peppercorns

1 tsp. salt

 

For the fish:

 

2 tbsp. vegetable oil

1/4 tsp. black mustard seeds

1 tsp. turmeric
180ml water

600g cod fillet, cut into large chunks

200ml coconut milk

handful of fresh curry leaves

handful of fresh coriander leaves

 

 

 

Method:

 

For the paste, put all of the ingredients into a hand blender with a splash of water. Blitz until a paste.

 

Heat the oil in a pan and fry the mustard seeds until the start to splutter. Then add the paste and the turmeric. Stir well and then add the water. Turn the heat to high for 5 minutes to reduce a little and then turn down the heat to medium, adding the cod and covering with a lid. Finally add the coconut milk and the curry leaves. Stir thorough, but be careful to not break up the fish too much.

 

Serve with fresh coriander, steamed rice and chapatis.