1 x (7 oz/200 g) packet creamed coconut
12 fl oz (350 ml) boiling water
2 tbsps olive oil
1 large onion, thinly sliced
1 garlic clove, peeled and crushed
3 fresh green chillies, deseeded and finely chopped
1 inch (2.5 cm) piece root ginger, peeled and grated
1 1/2 tsp ground cumin
grated rind and juice of 1 lime
1 1/2 lb (700 g) cod fillets, skinned and cut into 4 equal pieces
12 fl oz (350 ml) boiling water
2 tbsps olive oil
1 large onion, thinly sliced
1 garlic clove, peeled and crushed
3 fresh green chillies, deseeded and finely chopped
1 inch (2.5 cm) piece root ginger, peeled and grated
1 1/2 tsp ground cumin
grated rind and juice of 1 lime
1 1/2 lb (700 g) cod fillets, skinned and cut into 4 equal pieces
To garnish:
1 sliced lime
method
1. Dissolve the coconut in the water and set aside.
2. In a flameproof casserole heat the oil and fry the onion, garlic, chillies, and ginger until softened.
3. Add the cumin and lime rind and juice and cook for a further 2 minutes.
4. Add the cod pieces to the casserole and pour over the coconut cream. Season.
5. Cover and simmer gently for about 10 minutes, or until the cod is cooked and just flakes when pierced.
6. Garnish with lime slices and serve with plain boiled rice.
2. In a flameproof casserole heat the oil and fry the onion, garlic, chillies, and ginger until softened.
3. Add the cumin and lime rind and juice and cook for a further 2 minutes.
4. Add the cod pieces to the casserole and pour over the coconut cream. Season.
5. Cover and simmer gently for about 10 minutes, or until the cod is cooked and just flakes when pierced.
6. Garnish with lime slices and serve with plain boiled rice.
serving amount
serves 4
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