Having been previously been a pescatarian fish for me is my preferred food to eat. Also my food hero being Rick Stein I’m naturally swung towards fish.

I’ve cooked several versions of this dish previously, one being from Rick’s book – India.

This recipe was taken from a local author and her new & 1st cookbook – ‘Garnish with garam masala by Suki Pantal. This is a delightful book and I highly recommend it.

What’s even better….all the work is done at the start!!!

This recipe takes cod to another level ❤️

Ingredients –

400g of cod cod into bite size pieces, 1 onion finely diced, 3 tbsp of rapeseed oil, 4-5 garlic cloves roughly chopped, 1/4 tsp of tamarind concentrate, 1 tomato roughly chopped, 1/2 inch of fresh ginger roughly chopped, 2 cloves, 1 inch of cinnamon stick, 5-6 peppercorns, 1/2 tsp of cumin seeds, 1 tsp of coriander seeds, 2 or 3 dried Kashmiri chillies soaked in warm water , 1/4 tsp of turmeric powder, 1 tsp of chilli powder, salt to taste, 1 tsp of white wine vinegar, 1 tsp of sugar, 200 / 250ml of water.

Method –

Take all of the below – garlic, ginger, chopped tomato, cloves, cinnamon stick, cumin seeds, coriander seeds dried Kashmiri chillies, turmeric & chilli powder and grind to a paste. Add a couple of tbsp of water to help bind the ingredients together.

The paste will smell amazing.

In a hot pan add the oil. Add the chopped onions and fry for 10 minutes or so until they brown nicely.

Add the paste to the pan.

Cook this down for 5 minutes. The mixture will thicken and splutter.

Add the salt and water then bring it to the boil.

Gently add the fish pieces. Cook for 6-7 minutes until the fish is cooked.

The fish will naturally change colour, do not over cook it as it will break up.

Add in the sugar and white wine vinegar.

I served mine with steamed basmati rice.

Fantastic dish. quick and simple meal with all the hard work done in the prep. The pan does the rest.

Thanks for reading my ramblings if you have.