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Blue-eyed cod curry

Blue-eyed cod curry

  • Serves 4

  • Preparation time:

  • Cooking time:

Ingredients

1 teaspoon mustard seed oil
1 teaspoon brown mustard seeds
8 curry leaves
spice mix (1/4 teaspoon each of fennel seeds, coriander seeds, chilli powder and tumeric)
375 ml (13 fl oz/1½ cups) fish stock
1 teaspoon tamarind paste
2 tablespoons low-fat yoghurt
2 tablespoons reduced-fat coconut milk
1 teaspoon besan (chickpea flour)
2 baby bok choy
2 tomatoes, diced
400 g (14 oz) cod, boned and diced

Method

Heat the mustard seed oil in a pan and add the mustard seeds, curry leaves and spice mix. Stir over the heat for a minute until aromatic. Add the fish stock and tamarind and bring to the boil.

Mix together the yoghurt, coconut milk and besan and add to the pan. Whisk together and simmer for 5 minutes. Add the bok choy, tomato and fish and simmer for 5 minutes. Season to taste and serve over steamed brown rice.

Notes

You can use peeled raw prawns (shrimp) instead of the fish. For more information, visit the Golden Door website.