Cod Korma
Cod Korma



  • 2 tsp oil
  • 220g chopped onion
  • 25g chopped ginger
  • 1 courgette, cut into cubes
  • 2 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 150ml veg stock
  • 2 tbsp ground almonds
  • 100ml plain yoghurt
  • 2 x 280g cod loins
  • Heat the oil in a large pan and fry the onions and ginger for 10 mins to soften. Add the spices, courgette and stock, then simmer for 10 mins. Remove from the heat and blitz the mixture with a hand blender until smooth, then stir in the yoghurt and ground almonds and reheat.
  • Cut the fish into large chunks and submerge in the sauce. Cook for 10 mins or until flaky. Serve with boiled basmati rice and a scattering of coriander.
35 mins
4 serving

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