Ingredients
400 g cod
1/2 onion, chopped
2 garlic cloves, chopped
1 tbsp fresh ginger, chopped
1/2 chili, chopped
a few curry leaves
1 tbsp curry powder
salt and black pepper
olive oil, for frying
250 ml oat cream, for cooking. Full fat coconut cream can also be used.
some water, optional
Method
Cut the cod into pieces. How big is a matter of taste. Brush them with olive oil and season with a bit of salt and black pepper. Let it rest while you make the sauce.
Heat olive oil in a skillet and fry the onion, garlic, ginger and chili.
Add the curry leaves and curry powder and fry for a bit longer.
Pour in the oat cream (or coconut cream) and blend well. Add a bit of water if you think the sauce is too thick. Season to taste. Let the sauce simmer whilst frying the cod.
Fry the cod until it takes on a bit of colour. Turn it and fry on the other side for a minute or so.
Pour the sauce over the fish and let it simmer for about 1-3 minutes and rest a bit longer.
Nice to serve with some boiled rice and/or salad.
You can read about curry leaves HERE.
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