Cardamom Cod Curry

Comfort food at its finest. I love the edge the cardamom brings to this curry. It is always a crowd pleaser.

Serves: 4

Ingredients

4 cod fillets

Juice of 2 limes

100g cashew nuts (soaked in water for at least 5 hours)

3 pods cardamom

1 tsp ground mace

2 tsps ground turmeric

2 tsps ground cumin

2 green chills

4 garlic cloves

Thumb of fresh ginger

200g greek yoghurt

2 brown onions

50ml olive oil

100ml coconut milk

1 tbsp coconut oil

70g fresh spinach

To serve:

Handful of fresh coriander to serve

Handful of toasted cashews to serve

Rice or other grains to serve

Naan bread or pitta

Greek yoghurt

Mango chutney

Poppadoms

Method

Mix the lime juice, ground turmeric, salt and pepper in a large bowl. Dice the cod into chunks and add to the marinade coating evenly. Cover and chill in the fridge for at least an hour.

Add the soaked cashew nuts to a blender along with the cardamom, mace, green chilli, garlic, fresh ginger, yoghurt, coconut milk, olive oil and seasoning. Blend into a smooth creamy curry sauce.

Add the sauce to the marinating cod and leave for the remainder of the hour.

Finely dice the onions. In a large casserole dish, heat the coconut oil until melted before adding the diced onion. Sweat until soft.

Reduce the heat to low, and add the whole curried cod mixture. Cover and leave to stew for approximately 20-30 minutes stirring occasionally to check the mixture isn’t sticking. 10 minutes or so before serving, wilt in the spinach.

Transfer the casserole dish to the centre of the table and finish with a generous scattering of coriander and toasted cashews.

Serve with any or all of the serving suggestions. I think rice, naan and mango chutney has to be my favourite.