Name: Rick Stein's Cod Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4–6
Cuisine: Indian
Ingredients: 1 small onion, chopped; 1 small tomato, chopped; 80g fresh or frozen coconut, grated or chopped; 30g/6 cloves garlic, peeled; 9 dried Kashmiri chillies, stalks snipped off; 1 tbsp black peppercorns; 1½tsp salt

By Woman and Home

published 17 June 13

Ingredients

For the paste

1 small onion, chopped
1 small tomato, chopped
80g fresh or frozen coconut, grated or chopped
30g/6 cloves garlic, peeled
9 dried Kashmiri chillies, stalks snipped off
1 tbsp black peppercorns
1½tsp salt

For the fish

50ml vegetable oil
1 tsp black mustard seeds
1 tsp urid dal (husked)
2 tsp turmeric
150ml water
600g cod fillet (or pollock, haddock or hake),
cut into 4cm slices
Handful of fresh curry leaves
Handful of fresh coriander leaves

To serve

Boiled basmati rice and Chapatis
For the paste

Method

Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. Heat the oil in a heavy-based saucepan or karahi over a medium heat.
Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2–3 minutes until fragrant.
Add the water, bring to the boil then add the cod.
Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).
Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.

Top Tip for making Rick Stein's Cod Curry

Avoid using a utensil to stir the fish as it is delicate and will break up

Woman and Home

Serves	4–6
Preparation Time	15 mins
Cooking Time	15 mins
Total Time	30 mins

Rick Stein's Cod Curry Recipe

Ingredients

Method

Top Tip for making Rick Stein's Cod Curry

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