Our great chef Denise Phillips is back with another sumptious “Fakeaway” meal… read on!
I like to serve this cod curry with basmati rice. All the ingredients are readily available; this makes a tasty ‘fakeaway’ meal. Quick to prepare and it captures all the flavours of an authentic fish curry that can be made at home.
Preparation Time : 15 minutes Cooking Time: 25 – 30 minutes Serves:2-3
2 tablespoons olive oil
2 red onions – peeled and finely sliced
1 large leek – trimmed and sliced
3 cloves garlic – peeled and crushed
4 cm fresh ginger – peeled and grated
1 red chilli – finely chopped and deseeded
2 teaspoons turmeric
1 teaspoon chilli powder
1 tablespoon cornflour
200ml coconut milk
Juice of 1 lemon
1 teaspoon salt
400g cod – skinned and cubed
Garnish: Finely chopped parsley and a sprinkling of very finely chopped red chilli
- Heat the olive oil in a pan
- Add the red onion and leeks to the pan, and cook on a low heat for around 10 minutes until they soften.
- Add the garlic, ginger and chili and stir over a low heat for 2 more minutes.
- Add the turmeric, chili powder, and cook for a further 2 minutes, until the spices start to darken in colour.
- Mix the cornflour with 2 tablespoons water and then pour the coconut milk and lemon juice into the pan and bring up to a gentle simmer. Add the corn flour paste and stir to thicken.
- Season the sauce with the salt, and then place the cod into the pan.
- Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.