Cod, ginger and coconut curry


I serve this with basmati rice and a selection of pickles. The vegetables are fried in coconut oil which enhances the flavour rather than dominating the dish.

Serves: 2-3
Preparation: 15 minutes
Cooking: 25–30 minutes


● 2 tbsp coconut oil
● 2 red onions, peeled and finely sliced
● 1 large leek, trimmed and sliced
● 3 cloves garlic, peeled and crushed
● 4 cm fresh ginger, peeled and grated
● 1 red chilli - finely chopped and deseeded
● 2 tsp turmeric
● 1 tsp chilli powder
● 1 tbsp cornflour
● 200ml water
● Juice of 1 lemon
● 1 tsp salt
● 400g cod – skinned and cubed

● Finely chopped parsley and a sprinkling of very finely chopped red chilli


● Heat the coconut oil in a pan and add the red onion and leek. Cook on a low heat for around 10 minutes until they soften.

● Add the garlic, ginger and chilli and stir over a low heat for 2 more minutes.

● Add the turmeric and chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.

● Mix the cornflour with 2 tablespoons of water. Pour the remaining water and lemon juice into the pan, and bring up to a gentle simmer. Add the corn flour paste and stir to thicken.

● Season the sauce with the salt, and then place the cod into the pan.

● Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.

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