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Bengali Cod Curry
Bengali Cod Curry
Take your tastebuds on a trip to India with this easy, aromatic curry that’s bursting with flavour and packed with chunky, melt-in-your-mouth Sea Atlantic Cod pieces.
Ingredients
- 4 Seafood by Sykes Sea Atlantic Cod Loins (approx.500-550g)
- 1 onion chopped
- 2 garlic cloves crushed
- 1 thumb-size fresh ginger roughly chopped
- handful of fresh coriander
- 1 tbsp olive oil
- 1 zest lime
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 2 tsp mild curry powder
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp cumin
- 2 tsp tamarind paste
- 1 1/2 tbsp brown sugar
- 400 g can chopped tomatoes
- Basmati rice
- Fresh coriander
Instructions
- To start, separate the leaves and stems of the coriander. Place the leaves aside for later.
- Add the coriander stems, onion, garlic gloves and ginger to a food processor or blender. Blitz until a chunky paste has formed.
- On medium heat, warm the olive oil in a large, deep-sided frying pan. Once hot, add the mustard seeds and cumin seeds. Cook for a couple of minutes, until fragrant.
- Add the paste to the pan and cook for a minute, mixing occasionally.
- Incorporate the dried spices and lime zest, stirring constantly while cooking for a further 2 minutes.
- Pour in the tomatoes, tamarind paste, brown sugar and 250ml water. Cook for 5-10 minutes until the sauce has reduced slightly.
- Meanwhile, chop your cod loins into bitesize chunks.
- Add the cod pieces into the sauce and season to taste. Partially cover the pan with a lid and cook for 5 minutes, until the fish is just cooked.
- Remove from the heat and stir through the coriander leaves. Serve immediately with steamed Basmati rice and tuck in!
Tried this recipe?Let us know how it was!
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