Roast cod with coconut curry sauce

1. Heat the oven to 200ºC/fan180ºC/gas 6. For the curry sauce, put the shallots, garlic, ginger, chilli and passata/tinned tomatoes in a food processor and blend to a smooth paste. Add the chilli powder, salt, black pepper and turmeric, then blend briefly.

2. Heat the 2 tbsp coconut oil or ghee in a heavy-based saucepan over a medium heat. Add the black mustard seeds and as soon as they start to pop, add the curry paste. Fry gently for 2-3 minutes until fragrant. Add the creamed coconut and as soon as it has melted, add the fish or vegetable stock, coconut milk, muscovado sugar and curry leaves. Simmer gently for 15 minutes. Taste, adjust the seasoning and keep warm while you cook the fish.

3. Season the cod all over with a little salt, pepper and the curry powder. Heat the 1 tbsp oil or ghee in a non-stick ovenproof frying pan, add the cod, skin-side up and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is just cooked through.

4. Bring the coconut curry sauce back to a simmer. Remove the cod from the oven, then serve golden side up on steamed rice, if you like, with the curry sauce spooned over and scattered with the chopped coriander.

PER SERVING 377kcals, 23.1g fat (17.9g saturated), 38.8g protein, 3g carbs (1.7g sugars), 0.9g salt, 0.5g fibre

WINE EDITOR’S CHOICE Softly spiced with a gentle coconut creaminess, this dish is a perfect match for a low acidity, perfumed, fruity Alsace gewurztraminer.

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