Cod in Coconut Curry Sauce

I had an open can of good quality coconut milk and I did not want to throw the milk away. A quick solution was needed.

A short trip to the supermarket after work brought me to the fish section. Cod was available. Thick pieces each about 100 g.

Base for many curries are shallots, garlic, chili, ginger and tomatoes for a sauce. No problem, all these ingredients are usually in stock. My favourite Grilled Masala jar from Mauritius is still a quarter full.

I wanted some side to eat the fish with. Just a 40 g package of mung bean vermicelli was at home. 

Recipe for 2:

300 g cod loin, 2 shallots, 1 chili, ginger, 2 garlic cloves, salt, pepper, sugar, lemon juice

Coconut oil, 2 tsp Masala, 200 ml coconut milk, 80 ml veg stock, 250 g tomatoes

Season the cod with salt and pepper

Take the wet middle bit out of the tomatoes and chop the roughly. Cut 2 slices of ginger and chop onion and garlic.

Heat up coconut oil in a cast iron pan that haa a lid. Fry off onion, garlic, ginger and chili. Add the tomatoes and give them 2 min too.  Now is the time for 1/2 tsp of sugar. 

Add a little more oil and put the Masala in. Let it get some heat and then pour in coconut milk and veg stock. Cook that for 5 min.

Now set the cod in and close the lid and reduce the heat. Cook for 5 to 7 min depending on the size of the fish pieces. Turn half way. Boil some water and pour it over the vermicelli. Aftet 2 to 3 min drain them.

Rip some Asian basil and press in some lemon juice. Mix in the noodles.

The leftovers went in a freezer bag and I took them to my friend to enjoy the next day.