One Pan Cod Curry
Updated: Aug 19, 2020
For more recipes and inspiration visit @sonasfoodjournal on Instagram
This has become my go-to curry recipe, I hope you feel the same after you’ve tried it. This warming homely curry is perfect when I’m craving something a little spicy but ensures I get my protein too.
Serves 2
Ingredients
375g cod loins, cut into large chunks
4-5 tomatoes 🍅, coarsely blended
60g red onion 🧅, finely diced
20g ginger, grated
3 cloves/15g garlic🧄, minced
4 tbsp sunflower oil🌻
Handful freshly chopped coriander 🌿 (stalks inc)
Wedge of lemon 🍋 or lime, to serve
Salt to taste
Dry spices
1 dry chilli 🌶
1 tspn mustard seeds
2.5 tspn cumin seeds
6-7 cloves, whole
2 heaped tspn coriander powder
1 heaped tspn cumin powder
1/2 tspn chilli powder 🌶 (more if you can handle the heat)
1/3 tspn turmeric powder
Method
Add the oil to a pan on a low-medium heat and throw in the dry chilli, cumin seeds, cloves and mustard seeds. Fry for 1-2 minutes whilst ensuring they don’t burn. ⚠️ Watch out for any smokin’ hot mustard seeds that may pop out of the pan when cooking, I usually have a lid to hand - just incase ⚠️
Add the chopped onion and fry over a medium heat for about 3 mins or until the onions have softened.
Add the crushed ginger and garlic and fry for another 2 mins. Stir the pot occasionally to avoid burning.
Add the chopped coriander stalks and fry for about 30 secs.
Throw in the coriander powder & cumin powder and fry for about 1 min. You will need to stir this as you’re just looking to lightly toast the spices, ensuring they don’t burn.
Add the tomato mixture, turmeric & chilli powder, half the chopped coriander and salt and give it all a stir. Cover and cook over a medium heat for 3-4 mins, or until it starts to simmer.
Add the cod to the pan, nestling the chunks into the tomato mixture. Cover and simmer for another 7-10 mins or until the fish is completely cooked through and flakes easily.
Garnish with the remaining coriander. Serve with fresh chapatis, warmed bread and/ or rice.
For me, this curry is incomplete served without a wedge of lemon or lime to squeeze over just before diving in.

For more recipes and inspiration visit @sonasfoodjournal on Instagram