Method
- 1
Slice the onion and cook in a pan with olive oil over medium heat until softened.
- 2
Add ginger and garlic paste and cook for 1 minute until fragrant.
- 3
Add ground cumin, ground coriander, turmeric, chilli powder, tandoori masala and salt. Stir well to coat the onions. Add a splash of water and let it sizzle into a loose paste.
- 4
Add chopped tomatoes, stir well and simmer on low heat until the sauce is rich and glossy — not tomato-heavy.
- 5
Gently place the cod pieces into the sauce. Cover and simmer on low for around 10 minutes until the fish is cooked through and flakes easily.
- 6
Garnish with fresh coriander. Serve with cooked basmati rice.
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