Poached Cod in Tomato Curry
Ingredients
- 2 lbs cod
- 3 tbsp olive oil
- 1 inch piece of fresh ginger peeled, thinly sliced
- 4 cloves garlic thinly sliced
- 4 cardamom pods crushed
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 pint cherry tomatoes about 1¼ lb.
- 1/2 cup coconut milk
- 3/4 cup chicken broth
- salt and pepper
- several shakes of cayenne to your preference
- 1 cup basil leaves chiffonaded
Instructions
- Heat oil in a skillet on medium heat. Add ginger and garlic and cook, stir until garlic has softened but not taken on any color, about 4 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut milk and chicken broth, taste and season with salt and pepper.
- Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (depending on thickness it will take up to 10).
- Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish. Serve with a warm side of naan. Beware of cardamom pods, try to remove or look out for or you'll be in for a mouthful of perfume!