Quick Tomato & Fish Curry

Try freezing in 2 batches for future use. Add the chilli seeds for a spicier version.

INGREDIENTS

• ½ tbsp oil
• 6 tomatoes, roughly chopped
• 1 clove garlic, chopped
• 1 small green chilli, deseeded and finely chopped
• 4 spring onions, sliced
• ½ tsp LoSalt
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp black mustard seeds
• ¼ tsp turmeric
• 2 cod loins, approx. 260g, cut into large chunks
• ½ x 25g pack coriander, chopped
• Cooked brown basmati rice to serve

METHOD

1. Heat the oil in a medium saucepan and fry the tomatoes, garlic, chilli and the whites of the spring onions, covered, for 5 minutes.
2. Blend the LoSalt with the spices and add to the tomatoes, cover and cook for a further 3 minutes until pulpy in texture.
3. Stir in 100ml water and nestle in the cod, sprinkle over the green parts of the spring onions and cook, covered, for a further 4-5 minutes until the cod is just cooked through. Gently stir in most of the coriander.
4. Sprinkle with remaining coriander and serve with rice.