• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

• 500g cod fillets, cut into large chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 green chillies, slit lengthwise
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10-12 dried curry leaves
• 1 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (400ml) coconut milk
• 2 tablespoons tamarind paste
• 1 tablespoon brown sugar
• Salt to taste
• Fresh coriander leaves, for garnish

Preparation:

• Heat the vegetable oil in a large pan over medium heat.
• Add the mustard seeds and cumin seeds. When they start to splutter, add the dried curry leaves.

Cooking the Base:

• Add the chopped onion and sauté until golden brown.
• Stir in the garlic, ginger, and green chillies, cooking for another 2-3 minutes until fragrant.

Adding Spices:

• Add the turmeric powder, ground coriander, ground cumin, and paprika. Cook for 1-2 minutes, stirring continuously to prevent burning.

Building the Curry:

• Pour in the coconut milk, tamarind paste, and brown sugar. Stir well to combine.
• Season with salt to taste.

Cooking the Cod:

• Bring the curry to a gentle simmer and add the cod chunks.
• Cover and cook for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.

Final Touches:

• Taste and adjust seasoning if necessary.
• Garnish with fresh coriander leaves before serving.

• Calories: 350 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 15g
• Fibre: 3g
• Sugar: 5g
• Sodium: 300mg