I found this gem in Jasmine and Melissa Hemsley’s book, ‘Good + Simple’, and it’s really brilliant.  Besides the actual flavor, I love the fact that the curry base can be made ahead (even frozen!) and that even though we loved this with cod, I can think of a long list of add-ins that would also be very tasty.  The only change I made to the original recipe was to add more fish and spinach to the mix and I measured out the salt and put it in the curry paste – enjoy!

Cod Curry

1 T. coconut oil

3 large bell peppers (red, orange or yellow), chopped

1 can (14 oz/398 mL) diced tomatoes + 25 cherry or grape tomatoes, crushed OR 1 can (28 oz/796 mL) diced tomatoes

1 c. strong chicken broth AND 1 can (14 oz/398 mL) coconut milk

3 to 4 lbs. cod fillets (or another firm white fish like polluck, haddock or sea bream), cut into 1-inch pieces

1 lb./454 g spinach or a spinach and kale mix AND 2 big handfuls of cilantro, including the stalks, chopped

1 lemon or 2 limes, halved (for squeezing)

Curry Paste

6 cloves of garlic AND 4 lemon grass stalks (tough ends removed), all chopped

2 medium onions AND a peeled 2-inch piece of fresh ginger

1 T. EACH tomato paste, kosher salt, ground coriander, ground cumin AND mustard seeds

2 T. turmeric AND 1 t. cardamom

2 fresh red chilies, deseeded OR 1/2 t. hot chili powder (I used 1/4 t. cayenne)

Place all of the ingredients for the curry paste in your food processor and blend until well chopped and combined – this is what you can make a day or two ahead (or have ready in the freezer, try a double batch!).

To make the curry, melt the coconut oil in a large pan or skillet and cook the curry paste for about 5 minutes until very fragrant.  Add the peppers and all of the tomatoes and cook for another few minutes until the vegetables have softened.  Pour in the broth and coconut milk and simmer for about 30 minutes until the sauce reduces a bit and thickens, then add in the fish, cook for about 5 minutes (until it’s cooked through), then gently work in all of the greens and cilantro and finish the curry off by squeezing in the lemon or lime juice.  We thoroughly enjoyed this in big bowls over brown basmati rice.

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