Cardamom Fish Curry

Name: Cardamom Fish Curry
Yield: Serves 4-5
Ingredients: 3 oz (75 g) coconut flour or 3 oz (75 g) piece creamed coconut; 3 oz (75 g) coconut flour or 3 oz (75 g) piece creamed coconut; 2-3 teaspoons (2-3 X 5 ml spoon) salt; ½ pint (300 ml) boiling water; juice of 1 large lemon; chopped parsley, to garnish; 1½-1¾ lb (675-750 g) cod fillet; 1 fresh green chilli; 2 large cloves garlic; 1-inch (2.5 cm) piece fresh ginger; 2 tablespoons (2 X 15 ml spoon) sunflower oil; 6 cardamom pods; 1 medium-size red pepper, sliced thinly in rings

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

A mild aromatic dish, very easy to make, with subtle, milky juices which go perfectly with the nutty flavour of Basmati Rice.

Ingredients

1½-1¾ lb (675-750 g) cod fillet
1 fresh green chilli

Fish course
Pescatarian
Gluten-free

Method

Cut the fish into large chunks. Cut the chilli open under running water and remove the seeds and stem. Peel the garlic and ginger. Chop up the chilli, garlic and ginger together finely.

Heat the oil in a large flame-proof casserole. Stir in the chopped ingredients and the whole cardamom pods. Add the pieces of fish and just seal each side of the fish. Add the red pepper and remove from