Cod and tomato curry with curry leaves
Flaky white fish poached in a light, tangy tomato curry sauce.
- Time30 min
- LevelMedium
- Costabout £2.25 a head
Ingredients
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Method
- 1
Spray a wide pan and fry the onion for 6 minutes until soft and golden.
6 min - 2
Add the curry leaves and mustard seeds and cook until the seeds start to pop, about 1 minute.
- 3
Stir in the garlic, ginger, turmeric, cumin and chilli powder for 1 minute.
- 4
Add the tomatoes and water and simmer for 10 minutes until slightly thickened.
10 min - 5
Nestle in the cod and cook gently for 6 minutes until it flakes easily. Do not stir too hard.
6 min - 6
Add the lime juice, scatter with coriander and serve with basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.