Ingredients

The following ingredients have 4 Servings
  • 45ml (3 tbsp) vegetable oil
  • 1 cinnamon stick
  • 3 cardamom pods, crushed
  • 1 garlic clove, peeled and crushed
  • 2.5cm (1in) fresh ginger root, peeled and grated
  • 500ml (2 cups) curry base sauce
  • 30g (5 tbsp) ground almonds
  • 90g (3oz) creamed coconut
  • 30ml (2 tbsp) brown sugar
  • 1kg (2lbs) cod fillets
  • 15ml (1 tbsp) garam masala
  • 90ml (6 tbsp) single cream
  • fresh coriander leaves, for garnishing

Instruction

  • Heat the oil in a large frying pan. 
  • Fry the cinnamon and cardamom, ensuring they sizzle for 30 seconds. 
  • Add the garlic and ginger, then fry for another 30 seconds. 
  • Pour in the curry base sauce, stir, then let it bubble for 1 minute. 
  • Add the ground almonds, coconut and sugar, then let it bubble for 5 minutes. 
  • Place the fish fillets in the sauce and cook for 5 minutes, or until the fish is cooked and starts flaking. 
  • Stir in the garam masala and cream.
  • Sprinkle with coriander leaves and serve immediately with your favourite Indian accompaniments such as rice, naan and bhindi bhaji.