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Method
Make it happen
- 01
Warm the oil in a deep saucepan and cook sliced onion over medium heat for 6 minutes until softened.
- 02
Add garlic, ginger, coriander and turmeric for 1 minute, then pour in coconut milk and water with salt; simmer the sauce gently for 8 minutes.
- 03
Add halved cherry tomatoes to the bubbling coconut sauce and simmer for 6 minutes.
- 04
Nestle cod pieces into the sauce and poach covered for 7–10 minutes until opaque and flaky; stir in lime juice.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.