Rick Stein's India
As I watched this dish being cooked in Pondicherry, I thought it was the perfect recipe for our own cod; you could also try it with pollock, haddock or hake. Another simple, fresh and fragrant curry from southern India, and, as I’m rather too fond of saying, if we could get fish dishes like this anywhere, everyone would love fish.
SERVES 4 – 6
© 2019 Rick Stein / Ebury Press · Reproduced with permission. · Rick Stein’s India published by BBC Books, £25.
You Will Need
Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. Heat the oil in a heavy-based saucepan or karahi over a medium heat. 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. Add the water, bring to the boil then add the cod. 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). Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.