Cod & Coconut Curry

This dish reminds me of a chapter in Gary Taubes 2009 book The Diet Delusion. He wrote how only a hundred years ago native South Polynesian islanders would live almost exclusively on fish and coconut disease free. As the islanders began to relocate to New Zealand and adopt a western diet they started to adopted the associated illnesses such as heart disease, diabetes, high blood pressure and cancer.

This South Indian curry is a very tasty way to enjoy the healthy fats found in fish and coconut

The ingrediants should make 2 large, hearty portions

Ingredients

Paste

1 small onion, chopped

1 small tomato, chopped

100g of fresh coconut, grated or blended

2 cloves of garlic

2 fresh chilies

salt and black pepper to taste

Fish

1 tablespoon of coconut oil

1 tablespoon of black mustard seeds

1 large handful of fresh curry leaves

2 teaspoons of turmeric

150ml of water

400g of cod or other white fish

1 large handful of fresh coriander, chopped

Method

Put all of the paste ingredients into a mini blender or majimix and blend into a thick paste.

Heat a large frying pan over a medium heat. I like to spoon the coconut oil out of the jar then rub it evenly around the pan before adding the pan to the flame.

Once hot add the mustard seeds and curry leaves to the pan and fry for around 30 seconds to release that amazing aroma. Then add the turmeric with the paste mix and fry for around 5 minutes.

Next add the water and bring to the boil before adding the cod. Cook the cod for another 5 minutes Being careful to cover the cod with the sauce without breaking it up.

Once cooked garnish with the fresh coriander and serve with white basmati rice.