One Pan Cod Curry

Updated: Aug 19

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

  1. 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 ⚠️

  2. Add the chopped onion and fry over a medium heat for about 3 mins or until the onions have softened.

  3. Add the crushed ginger and garlic and fry for another 2 mins. Stir the pot occasionally to avoid burning.

  4. Add the chopped coriander stalks and fry for about 30 secs.

  5. 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.

  6. 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.

  7. 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.

  8. 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

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