I love Fish curry in any way or form, and is one of the things I miss about home. The variety of fish curries in England was amazing and even though I wasn’t too keen on Kippers and Eggs for breakfast at the time, I would probably love it now! Its either the fact that I am changing as I age or I am beginning to miss ‘everything England’ at times!?
This curry was made whilst I thought of England, and armed with a nice big packet of the freshest Cod I could find here, I set about to create a delicately spiced curry, full of limey zest, fresh tomatoes and tempered with fresh curry leaves. The real reason is, I went about with no clue as to what I was going to be creating but it turned out fantastic, so much so that my son asked me to make sure I save the recipe! I am writing this blog post to make sure I remember how I made this curry, as it was real simple but packed full of flavour. It’s not spicy in terms of heat, so its easy to enjoy and I had mine in a soup bowl on its own. It could be eaten as a fish soup on its own as I had mine, but my son and husband enjoyed theirs with some freshly steamed Brown Basmati Rice.
COD IN MADRAS LIME CURRY
- 6 fresh Roma tomatoes, diced
- 6 large Cod fillets
- 2 cups, finely chopped onions
- ½ tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp cumin seeds
- 2 tbsp grapeseed oil
- 2 tbsp Madras Curry paste
- Zest and juice of 1 lime
- Salt and white pepper to taste
- 1 tbsp ghee
- 5-7 curry leaves
- 2-4 fresh green chillies, slit lengthways
- 1 tsp cumin seeds
- 2 tsp brown mustard seeds
- A few sprigs of fresh cilantro leaves, finely chopped
- Heat oil in a pan and add the cumin seeds. As soon as the seeds start to sizzle, add the ginger paste and stir in the onions. Let this cook until the onions have softened and are translucent in colour.
- Stir in the garlic paste, followed by the tomatoes. Cook these down until the tomatoes have softened. Using a handblender, blitz everything to a smooth sauce.
- Stir in the madras curry paste, followed by the lime zest and juice and the seasoning. If you want to make your curry a little spicier, add some red chilli powder at this stage.
- Allow the sauce to simmer until its smooth and let it bubble away for about 5 minutes before sliding in large pieces of cod into the pan. I don't like to cut my fish into small pieces as it crumbles and disintegrates in a curry really quickly.
- In a small frying pan, prepare the tempering - heat the ghee until its hot, add the curry leaves, mustard seeds, cumin seeds, fresh green chillies into the ghee until the seeds start to splutter and the curry leaves change in colour. Pour these directly on top of the curry before serving with a sprinkling of fresh cilantro.
- Serve with fresh steamed rice.