About this recipe:Serve this simple cod curry with basmati rice for a comforting, easy and healthy midweek meal. Use your favourite curry paste instead of the curry powder, and add chilli powder if you like your curries hot.
1 onion, chopped
1 garlic clove, chopped
1 (2cm) piece root ginger, grated
2 teaspoons curry powder
100g passata or chopped tomatoes
1 tablespoon tomato purée
150ml fish stock from a stock cube
salt to taste
600g cod fillets, cut into 3cm pieces
2 tablespoons cream, crème fraîche or Greek yoghurt (optional)
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the butter in a frying pan and cook the onion till lightly browned and soft. Add the garlic and root ginger and cook 1 minute more, ensuring the garlic does not brown. Add the curry powder and stir till fragrant.
Add the passata, tomato puree and fish stock, and stir to combine. Simmer for 15 minutes; cover if the sauce is getting too thick.
Taste the sauce and add salt, if needed. Add the fish to the sauce in the pan and gently stir to coat. Cover and simmer for 8 to 10 minutes, or until the fish is cooked through.
If desired, stir through 2 tablespoons of cream, creme fraiche or Greek yoghurt just before serving.