Fish Curry

1 Jar of NUJU Smoky Tomato Sauce 
2 Cod Fillets 
1/2 Can of Chickpeas
1 Inch Ginger, finely chopped
2 Garlic Cloves, finely chopped
2-3 Cardamom Pods
1/2 Tsp Ground Coriander
1/2 Tsp Mustard Seeds 
6 Curry Leaves 
1 Bird Eye Chilli, finely chopped 
1 Tsp Turmeric
8 Cherry Tomatoes, sliced in half
1 Small Handful of Basil Leaves
1/2 Lemon, juiced
Olive Oil  

To Serve: 
Brown Rice

Cook Time: 0025
Serves: 02

  1. Prepare the vegetables first. Peel and finely chop the ginger and garlic cloves. 
  2. In a medium frying pan over medium/high heat, add 1/2 tbsp olive oil. Once hot add the spices, including the cardamom pod, ground coriander, mustard seeds, curry leaves and turmeric and fry until fragrant. Then add the garlic and chilli and fry a further 2 minutes. 
  3. Add the cherry tomatoes and cook for 2 minutes before adding the Smoky Tomato sauce with a splash of water. 
  4. Cut the cod fillets into smaller chunks and then add to the tomato sauce. Simmer on low/medium heat and cook for 4-5 minutes, or until cooked through. Add the chickpeas and cook a further 1-2 minutes. 
  5. Finely slice the basil leaves and stir through the curry and squeeze 1/2 a lemon and stir through. 
  6. Serve with some brown rice and a side veggie of your choice.