Cod Loin and Courgette Pasanda

Charmaine Lu -
  • 2 tsp oil
  • 220g chopped onion
  • 25g chopped ginger
  • 1 courgette, peeled and cubed
  • 2 tsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 150ml veg stock
  • 2 tbsp ground almonds
  • 100ml natural yoghurt
  • 4 cod loins
  • Heat the oil in a pan and fry the ginger and onions for 10 mins to soften. Add the spices, stock and courgette cubes, then cover and simmer for 10 mins. Remove from the heat and blitz the mixture with a hand blender until smooth. Return to the heat and stir in the yoghurt and ground almonds.
  • Add the cod loins to the sauce and gently bubble for 10 mins, or until the fish is opaque and flakes easily. Serve with steamed rice or naan, and a scattering of coriander.
35 mins
4 serving