Sri Lankan Cod Curry

Packed with green chilli, ginger and coconut, this Sri Lankan-inspired dish would also work with tiger prawns or your favourite white fish, too.

Hands-on time 10min. Cooking time about 30min. Serves 4

1tsp black mustard seeds 1tsp ground turmeric 1tsp coriander seeds, crushed 1tsp medium curry powder 6 green cardamom pods, bruised 3tbsp dried curry leaves 5cm (2in) piece fresh ginger, grated 1-2 green chillies, to taste, deseeded and finely chopped 160ml tin coconut cream 4 x 125g (4oz) cod loins for the coconut sambol 40g (1½oz) desiccated coconut 1 banana shallot, roughly chopped ½ red chilli, deseeded and roughly chopped Juice 1 lime

1 To make the coconut sambol, mix the desiccated coconut with 75ml (3fl oz) water and leave to soak for 15min. Put the shallot, chilli and ¼tsp salt in a food processor and blitz to a paste. Add the coconut and lime juice and blitz again until well combined, then set aside.

2 Heat a frying pan to medium-high and toast the mustard seeds, turmeric, coriander, curry powder, cardamom pods and curry leaves until fragrant, about 2min. Stir through the ginger, chillies, coconut cream and 4tbsp water and bring to the boil, reduce to a simmer and cook for 10-12min, until mixture forms a loose paste consistency.

3 Season the cod with salt and pepper and add to the coconut cream mixture. Bring to a gentle simmer, cover and cook for 4-5min or until just cooked through.

4 Serve with rice and chapattis on the side, if you like, sprinkled with the coconut sambol.

PER SERVING 248cals, 23g protein, 15g fat (13g saturates), 3g carbs (2g total sugars), 2g fibre