Clementine and cod curry
We used to eat this fragrant curry as children – it's one of my earliest memories – and it's on the table in 30 minutes.
Ingredients
For the curry
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 small onion, chopped
- 2 green chillies, split lengthways
- 1 tbsp tomato purée
- 1 tsp turmeric
- ½ tsp chilli powder
- ½ tsp curry powder
- 3 clementines, peel only
- 400g/14oz cod fillet, cut into bite-size chunks
- large handful fresh coriander leaves
- fine sea salt
For the spinach
Method
For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water.
Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface.
Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down.
Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.
Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic.
Serve the fish curry with the spinach on the side.
