Coconut Cod Curry

Prep time: 35 mins | Serves: 4

Ingredients: ‍ ‍

• 500g cod fillets, cut into large chunks

• 20g vegetable oil

• 150g onion, finely chopped

• 10g garlic, minced

• 10g fresh ginger, grated

• 5g ground cumin

• 5g ground coriander

• 3g turmeric

• 3g chilli powder

• 400g coconut milk

• 200g chopped tomatoes (tinned)

• 150g spinach

• 20g lime juice

• 6g sea salt

• 2g freshly ground black pepper

• 15g fresh coriander, chopped

Method:

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and cook for 5–7 minutes until soft and lightly golden.

2. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.

3. Stir in the cumin, coriander, turmeric and chilli powder. Cook for 1 minute to release the spices.

4. Add the chopped tomatoes and cook for 5 minutes until slightly reduced.

5. Pour in the coconut milk and stir well to combine into a smooth, rich sauce.

6. Bring to a gentle simmer and cook for 10 minutes to allow the flavours to develop.

7. Add the cod pieces carefully into the sauce, ensuring they are submerged. Simmer gently for 6–8 minutes until the fish is just cooked and flakes easily.

8. Stir in the spinach and allow it to wilt into the curry.

9. Finish with lime juice, salt and black pepper. Sprinkle over fresh coriander just before serving.

10. Serve hot with rice or flatbreads. Taste and adjust seasoning if needed — more lime for freshness or chilli for heat.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish. Not ideal for freezing due to the delicate texture of the cod.