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–+ servings

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.
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Prep Time 15 mins
Cook Time 15 mins
Course Lunch, Main Course, meal prep
Cuisine Asian
Servings 4 people

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!
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