Cook: 25 - 30 minutes

Serves: 2 - 3

I serve this with basmati rice and a selection of pickles. The vegetables are fried in coconut oil which enhances the flavour rather than dominating the dish.

Method

● Heat the coconut oil in a pan and add the red onion and leek. Cook on a low heat for around 10 minutes until they soften.

● Add the garlic, ginger and chilli and stir over a low heat for 2 more minutes.

● Add the turmeric and chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.

● Mix the cornflour with 2 tablespoons of water. Pour the remaining water 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.

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Ingredients

Name: Cod, ginger and coconut curry
Prep time: 15 min
Cook time: 25 min
Yield: 2 - 3
Ingredients: 2 tbsp coconut 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 tsp turmeric; 1 tsp chilli powder; 1 tbsp cornflour; 200ml water; Juice of 1 lemon; 1 tsp salt; 400g cod – skinned and cubed Garnish; Finely chopped parsley and a sprinkling of very finely chopped red chilli

2 tbsp coconut 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 tsp turmeric
1 tsp chilli powder
1 tbsp cornflour
200ml water
Juice of 1 lemon
1 tsp salt
400g cod – skinned and cubed

Garnish
Finely chopped parsley and a sprinkling of very finely chopped red chilli