Coconut cod curry recipe

This recipe works extremely well when you’re in a hurry but really want something bursting with flavour. I like to eat it with plain boiled rice, or baby potatoes. You’ll find curry powder mixes in the supermarket for a reasonable price, considering the number of spices that are usually in them. I like to go for a mild version as I can then add more heat, depending on who I am cooking for.

Timings

Prep time: 10 minutes

Cook time: 20 minutes, plus cooling time

Serves 

2

Ingredients

For the cod 

• 1 tsp mild curry powder
• 2 x 100-110g pieces of skinless cod

For the sauce

• 1 x 400g can coconut milk, or 200g single cream plus 4 tbsp desiccated coconut
• 2 tbsp mild curry powder, or to taste
• ½ tsp chilli flakes, or to taste, plus more to serve (optional)
• 2 garlic cloves, halved or finely chopped
• a bunch of coriander, stalks finely chopped, leaves kept separate
• ½ tsp sugar, or to taste
• juice of ½ lime, or to taste, plus lime wedges to serve
• up to 2 tbsp plain flour, if needed

Method

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Sprinkle the curry powder and ½ tsp sea salt evenly over the cod pieces and place them on a baking tray lined with baking parchment.
3. For the sauce, pour the coconut milk, or cream and desiccated coconut, into a saucepan with the curry powder, chilli flakes (if using), garlic, coriander stalks and ½ tsp sea salt. Don’t be afraid to add more curry powder if you like, though remember you can’t take it out, so a guarded hand is good.
4. Bring to the boil, then reduce the heat to a simmer. Taste for salt and adjust as needed, then add the sugar and lime juice, to taste. Remove the garlic if using it halved.
5. Meanwhile, bake the cod in the hot oven for 8-10 minutes.
6. The curry sauce should coat the back of a wooden spoon: when you run your finger through it, it should leave a track. If the sauce is too thin, mix the flour in a small bowl with just enough water to make a smooth paste. Gradually add it to the sauce, stirring, until the consistency is as you prefer. When the sauce bubbles, the flour should be cooked.
7. Serve the cod and curry sauce with boiled rice or baby potatoes and lime wedges, ripping the coriander leaves over the top. If you want an extra kick, scatter over a few more chilli flakes.

Recipe from Cooking with Anna: Modern Home Cooking with Irish Heart by Anna Haugh (Bloomsbury, £26)