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Cod & Coconut Curry

1–2 minutes

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Cod & Coconut Curry

This dish is a comfort meal packed with iron, B6, B12, and vitamin C. It’s a simple dish with minimal cleanup. Vegans can skip cod or swap in firm tofu for extra iron.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 people
Calories: 581
Ingredients Method Notes

Ingredients
  

  • 3 tbsp coconut oil or olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves crushed
  • 50 g/1¾oz fresh coriander stems finely chopped; leaves roughly chopped to serve
  • 1½ tbsp rose harissa paste or use 1 tbsp tomato purée + ½ tsp chilli flakes, as an alternative
  • 1 tsp each ground cumin ground turmeric and garam masala
  • 1 tbsp mild or medium curry powder
  • 2 400g/14oz cans chickpeas drained and rinsed
  • 1 400ml/14fl oz can coconut milk
  • 250 ml/9fl oz vegetable stock or water
  • 400 g/14oz baby spinach
  • 600 g/1lb 5oz skinless boneless cod (or other firm, white fish) fillets, cut into roughly 5cm/2in chunks
  • tbsp Salt
To serve (any or all of the following)
  • 15 g/½oz coconut flakes not desiccated coconut
  • 1-2 limes halved
  • Spoonful or two of coconut yoghurt
  • Zhoug
Zhoug (optional)
  • 100 g/3½oz fresh coriander
  • 3 green chillies deseeded (or not, depending on preference) and roughly chopped
  • 1½ tsp ground cumin
  • Place all the ingredients for the zhoug if making, in a food processor, along with ½ teaspoon of salt. Blitz well to combine and then set aside until ready to use.

Method
 

  1. 1. Add 2 tablespoons of the oil to a large sauté or casserole pan over a medium-high heat. Add the onion and fry for about 8 minutes, stirring often, until soft and golden. Turn the heat down or add a splash of water if the onion is cooking too quickly. Add the garlic, coriander stems, 1 tablespoon of the harissa and ¾ teaspoon of salt and cook for 1–2 minutes, stirring a few times. Stir in all the spices, then add the chickpeas.
    2. Pour over the coconut milk and stock (or water), bring to a simmer and cook, uncovered, for about 15 minutes, until the sauce has thickened. Stir through the spinach, cover and cook for another 2–3 minutes, until wilted.
    3. Add the chunks of cod to the pan, pressing down so that they’re nearly all submerged in liquid. Cover the pan, reduce the heat to low and cook for a further 10 minutes, until the fish is cooked through.
    4. Meanwhile, warm through the remaining tablespoon of oil in a small pan with the remaining harissa. Drizzle this evenly over the fish and sprinkle with the coriander leaves. Serve on top of cooked rice, with any or all of the other toppings you’ve chosen.

Notes

TIP: Add a Portuguese twist by incorporating salted cod (demolhado) and cooked can chickpeas. This will enhance the flavor and slightly reduce the cooking time.