Rick Stein's cod curry

SERVES 4-6

For the paste

• 1 small onion
• 1 small tomato
• 80g frozen coconut
• 6 cloves garlic
• 9 dried Kashmiri chillies
• 1 tbsp black peppercorns
• 1½tsp salt

For the fish

• 50g vegetable oil
• 1 tsp black mustard seeds
• 1 tsp dal
• 2 tsp turmeric
• 150g water
• 600g cod fillet
• 1 handful fresh curry leaves
• 1 handful fresh coriander leaves
• 0 boiled basmati rice

Step 1
To make the paste, put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed.

Step 2
Heat the oil in a heavy-based saucepan or karahi over a medium heat.

Step 3
Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2-3 minutes until fragrant.

Step 4
Add the water, bring to the boil then add the cod.

Step 5
Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).

Step 6
Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.

Step 7
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