1-2 green chillies, to taste, deseeded and finely chopped
160ml tin coconut cream
4 x 125 g cod loins
FOR THE COCONUT SAMBOL
40g (1 ½oz) desiccated coconut
4 banana shallot, roughly chopped
1/2 red chilli, deseeded
and roughly chopped
Juice 1 lime
Directions
Step 1
To make the coconut sambol, mix the desiccated coconut with 75ml (3fl oz) water and leave to soak for 15min. Put the shallot, chilli and ¼tsp salt in a food processor and blitz to a paste. Add the coconut and lime juice and blitz again until well combined, then set aside.
Step 2
Heat a frying pan to medium-high and toast the mustard seeds, turmeric, coriander, curry powder, cardamom pods and curry leaves until fragrant, about 2min. Stir through the ginger, chillies, coconut cream and 4tbsp water and bring to the boil, reduce to a simmer
and cook for 10-12min, until mixture
forms a loose paste consistency.
Step 3
Season the cod with salt and pepper and add to the coconut cream mixture. Bring to a gentle simmer, cover and cook for 4-5min or until just cooked through.
Step 4
Serve with rice and chapattis on the side, if you like, sprinkled with the coconut sambol.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
