Cod Curry

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 227 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes with juice
• 2 teaspoons cumin
• 2 fresh jalapeno peppers, seeded and diced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons coriander
• 1 pound cod fillets, cut into chunks
• 1 teaspoon cardamom
• 0.5 teaspoon salt
• 0.5 teaspoon turmeric
• 0.23999999463558 cup chopped cilantro

Recipe Instructions

Step 1

Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.

Step 2

Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.

Step 3

Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.