Cod in curry sauce

1. 1

   To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly.

2. 2

   Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish.

3. 3

   For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2-3 minutes more, or until almost fully cooked but still holding its shape.

4. 4

   Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.