This is nourishing. It is not hard to make and comes together quickly.
I don’t love cod but this is a delicious way to eat it; you don’t really notice it here except that it adds needed protein and a hearty sense. You could make this without it. I got this base recipe from Anna Jones and added the cod, which was quite a good move.
Serves 4
Vegetable Curry with Cod Recipe
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons black mustard seeds
avocado oil oil
2 leeks, washed and roughly shredded
4 cloves of garlic, peeled and chopped
1 green chili or jalapeno, roughly chopped
1 can unsweetened coconut milk
2 tablespoons tamarind paste
2 lbs tomatoes, small ones halved, big ones quartered (or 2 x 14.5 cans cherry tomatoes)
the kernels from 1 large corn on the cob (or 1 1/3 cups frozen kernels)
1 lb cod, cubed
2 large handfuls of chard or spinach, washed, leaves roughly shredded
for serving: lime-spiked yogurt, bread or rice
You will need a large shallow pan for this; a big frying pan would do.
Put the fennel and coriander seeds into a spice grinder or pestle and mortar and grind until you have a rough powder. Put your largest frying pan or wok over a medium heat, add the ground spices and mustard seeds and push them around the pan, toasting for a couple of minutes, then tip into a bowl.
Put the pan back over a medium heat, add a little oil, the leeks and a pinch of salt, then cook for 10 minutes until soft and sweet. Put the toasted spices back in the pan and stir.
Add the garlic and jalapeno and stir around the pan for about another 5 minutes or so. Next, pour in the coconut milk, add the tamarind, tumble in the tomatoes and cook for 20 minutes on a medium-high heat. (When I used large quarters of tomato, I remove their skins as this cooks, then chop them apart a bit.) You want the tomatoes to lose some of their liquid and the coconut milk to intensify and thicken.
Next, add the corn and cod and cook for another couple of minutes. Then add the chopped greens and continue to cook until they have wilted.
Serve with lime-spiked yogurt, and with rice or bread.
Yum!
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