- 2 onions
- 3 vine tomatoes
- 1 garlic clove
- A thumb of ginger
- 1 tsp ground turmeric
- 2 tsp garam masala
- A pinch or two of chilli powder
- 150g dried red lentils
- 50g coconut cream
- 290g cod cheeks
Prep: 10 mins | Cook: 45 mins
1. Fill your kettle and boil it. Peel the onions and thinly slice them.
2. Pour 1 tbsp oil into a large pan and warm over a medium-high heat. Slide in the sliced onions and season with a pinch of salt. Fry for 8 mins, stirring occasionally, till glossy and golden brown.
3. While the onions fry, peel and finely chop or grate the garlic and ginger. Roughly chop the tomatoes.
4. When the onions have started to soften and brown, add the garlic and ginger to the pan along with 1 tsp ground turmeric, 2 tsp garam masala and a pinch or two of chilli powder (chilli powder is hot, so use as much or little as you prefer). Stir well and fry for a further 1-2 mins.
5. Add the chopped tomatoes to the pan and fry for a further 2 mins, stirring. Tip in the dried red lentils and crumble in the coconut cream. Pour in 600ml hot water from the kettle and stir well to combine. Bring to the boil, then reduce the heat to a simmer and cover the pan with a lid. Gently simmer for 20 mins, stiring a few times, till the lentils are tender.
6. Lower the cod cheeks into the curry, making sure they are mostly submerged in the sauce. Pop the lid back on and simmer for a further 5-6 mins, till the cod cheeks are cooked through and flake easily when pressed with a fork. Taste the sauce and add more salt, if needed.
7. Spoon the curry into bowls and dust with a little extra chilli to serve. This curry is delicious on its own, or serve with steamed rice or naan breads on the side.