450g/1lb skinless cod fillet, cut into large chunks
1 tbsp olive oil
1 tsp cumin seeds
1 onion, grated
100g/3½oz canned chopped tomatoes
3 green chillies, finely chopped
½ tsp ground turmeric
½ tsp red chilli powder
pinch garam masala
300ml/10½fl oz carton coconut cream
handful of fresh coriander, chopped
basmati rice, to serve
1. Heat the oil in a large saucepan. Add the cumin seeds and when sizzling, add in the onion and fry until lightly golden. Turn down the heat. Add the tomatoes, green chilli, ground turmeric and chilli powder. Season and stir well.
2. When the oil has separated, add a sprinkle of garam masala and stir in the coconut cream. Heat gently for 2-3 minutes. Stir in the cod making sure it is covered in the sauce. Cover and cook on a very low heat for 12-15 minutes.
3. Serve with boiled basmati rice and garnish with a sprinkling of chopped coriander.