Keralan Fish Curry

Marinate the fish

• If you're using frozen cod fillets, defrost them first, then chop into bite-sized pieces.
• Add the cod to a bowl with a pinch of salt, ¼ tsp ground turmeric, ¼ tsp black pepper, the juice of half a lemon, and 1 tsp oil. You can let it rest for 10–15 minutes to allow the spices to infuse, or fry immediately.

Cook the cod

• Heat a dash of oil in a non-stick pan on medium heat and lightly fry the cod for 2–4 minutes on each side. Remove and set aside.

Cook the sauce

• Crush the ginger, chop the green chillies and garlic cloves. Thinly slice the onions.
• In the same pan, add another dash of oil. Once hot, add the black mustard seeds and dried curry leaves. Let them crackle for 30 seconds.
• Add the ginger, garlic, and green chillies. Fry for a minute on low heat.
• Add sliced onions and cook for 7-8 minutes until translucent and soft.
• Crush the cardamom pods in a pestle and mortar, discarding the outer pod, if you have it you can use cardamom powder instead.
• Add the remaining turmeric, black pepper, and crushed cardamom seeds, and mix well.
• Stir in most of the coconut milk (reserve a little for garnish), cover, and cook for 6-8 minutes on medium heat until the sauce thickens slightly and you see oil around the edges.

Cook the rice & add the fish back to the curry

• Cook the basmati microwave rice according to the packet instructions.
• Gently return the cod to the pan, season with salt and the remaining lemon juice.
• Slice the tomato and add to the pan with the reserved coconut milk, simmer for 1 - 2 minutes, then plate up.