Fish and Tomato Curry, originally from Sri Lanka, is a really tasty dish. Rubbing turmeric into the fish before cooking is very typical of Sri Lankan and Indian cooking. It adds to the colour and flavour of the dish, but turmeric also has antiseptic properties which may help to keep the fish fresher in a hot climate. Serve with rice.
1 tsp turmeric powder
750g cod loin, skinless and boneless, cut into 6 cm pieces
1 medium red onion, halved and thinly sliced
4 tsp Go Spice Blend (suggestions below)
3 tomatoes, skin removed and grated
3 garlic cloves, grated
4cm piece fresh ginger, grated
400 ml coconut milk
lime wedges and thinly sliced red chillies to serve (optional)
Combine the turmeric and a pinch of salt in a bowl. Pat the fish dry and then rub with the turmeric and salt.
Heat 1 tbsp cooking oil in a large frying pan over a medium-high heat. Add the fish pieces and cook for 1-2 minutes, until golden. Remove and set aside on a plate.
Add another tbsp of cooking oil to the pan. Put the onions into the pan and cook, stirring often, for 5 minutes until soft. Add the Go Spice blend and stir fry for 30 seconds. Put the grated tomato, garlic and ginger into the pan and cook for another 5 minutes, stirring regularly. Add a little water if necessary. Stir in the coconut milk and bring to the boil. Reduce the heat to low and simmer, stirring occasionally for 10-15 minutes, until the mixture thickens.
Return the fish to the pan. Cover and simmer, stirring occasionally, for about 5 minutes, until the fish is cooked through. Taste and season with more salt if required.