3 tbsps vegetable oil
1 large onion, peeled and chopped
2.5cm/1-inch piece cinnamon stick
1 bay leaf
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
140 ml (1/4 pint) natural yogurt OR 225 g (8 oz) can tomatoes, chopped
1 - 2 fresh green chillies, chopped
2 sprigs fresh coriander leaves, chopped
1 tsp salt
1 lb cod cutlets, or fillets, cut into 2-inch pieces



1. In a large heavy-based saucepan, fry the onion in the oil until golden brown. Add the cinnamon, bay leaf and the ginger and garlic pastes and fry for 1 minute.

2. Add the ground spices and fry for a further minute, then stir in either the yogurt, or the canned tomatoes and the chopped chillies and coriander leaves.

3. Only if you have used yogurt, stir in 140 ml (1/4 pint) water and simmer the mixture for 2-3 minutes. Do not add any water if you have used the canned tomatoes.

4. Stir the cod into the sauce, and add the salt. Cover the pan and simmer for 15 -18 minutes before serving.




This recipe is from How To Cook Fish -

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