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Cod is a brilliant fish for curries – it’s meaty, flakes beautifully, and soaks up flavour without falling apart. This recipe marries the sour tang of tamarind with the earthiness of Greenfields curry leaves, balanced with warming spices for a comforting yet vibrant dish. Serve it with fluffy rice or warm flatbreads, and you’ve got a meal that feels both homely and a little bit exotic.
Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
600g cod fillets, cut into large chunks
2 tbsp vegetable oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 thumb-sized piece ginger, grated
1 tsp Greenfields Ground Coriander
1 tsp Greenfields Ground Cumin
½ tsp Greenfields Turmeric Powder
1 tsp Greenfields Chilli Powder (adjust to taste)
10 Greenfields Curry Leaves
2 medium tomatoes, chopped
200ml coconut milk
1 tbsp tamarind paste (adjust for tanginess)
150ml hot water
Sea salt (to taste)
Fresh coriander leaves, for garnish
Heat the oil in a deep pan and sauté the onion until soft and golden.
Add the garlic, ginger and curry leaves, cooking for 1–2 minutes until fragrant.
Stir in the coriander, cumin, turmeric and chilli powder, letting the spices bloom in the oil.
Add the tomatoes and cook until they break down into a sauce.
Mix in the tamarind paste and hot water, then simmer for 5 minutes.
Pour in the coconut milk, season lightly, and let the sauce simmer gently.
Add the cod pieces, spooning the sauce over. Simmer for 6–8 minutes until the fish is cooked through and flakes easily.
Taste and adjust seasoning, then garnish with fresh coriander leaves.
Serve hot with steamed rice or flatbreads.
Absolutely divine – the tamarind gave it a lovely tang and the curry leaves made the kitchen smell incredible!
The ingredients used in this recipe could also be used to create…
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