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Ingredients
  • 500 g Cod, diced into chunks
  • 2 tbsps cornflour
  • Sea salt & Pepper
  • 2 tbsps medium curry powder
  • 474 ml fish stock
  • Oil for frying, I used sesame oil
  • 3 cloves of garlic
  • 2 ″ chunk of ginger, peeled
  • 2 red birds eye chillies
  • 1 small aubergine, chopped into long chunks
  • ½ a red pepper, finely sliced
  • 1 tbsp Shaoxing wine (you can substitute with Mirin, or dry sherry)
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp Chinese 5 spice
  • 1 tbsp light soy sauce
  • 2 tsps fish sauce
  • 1 tbsp soft brown sugar
  • 3 spring onions, chopped into 2″ chunks
  • 2 ″ chunk of coconut cream block, roughly chopped
  • 4 fresh tomatoes, quartered
  • 2 pak choi’s, chopped into chunks
Chinese curry with cod Chinese curry with cod
Chinese curry with cod

This recipe was influenced by my Chinese beef Curry (Click here) which is a curry inspired by one of my oldest friend’s Chinese mother. I also took a little inspiration from Ching’s Cod & Aubergine Stew, which I saw on Lorraine.

The curry base is as my recipe, but I seasoned the cod in cornflour as Chings recipe, and added some chunky pak choi. The curry was delicious and the pak choi really was my favourite part as it had a lovely crunch. The cod didn’t break up as easily and the cornflour also gave the sauce a lovely thickness.



Prep 20 minutes
Total 30 minutes
  • Start by seasoning the cornflour in a bowl with the salt and pepper, toss in the cod chunks, set aside.
  • Pour hot stock into a jug and add the curry powder, whisk in and set aside.
  • Blend the garlic, ginger and one of the chillies with a little water to be a paste. (If you don’t have a blender you can just chop this all up)
  • Heat the oil and add the garlic/ginger/chilli mix, cook for a minute then add the aubergines.
  • Toss the aubergines in the garlic/ginger mix for a few minutes then splash in about 1 tablespoon of the stock.
  • Add the peppers and the other red chilli; whole. Stir and cook for another 2 minutes.
  • Pour in the rest of the stock and stir well.
  • Add the Shaoxing wine, star anise, cinnamon, 5 spice, soy, fish sauce and sugar and mix in.
  • Add the spring onions and the coconut, let this all cook for 5 minutes.
  • Evenly place in the fish and tomatoes. Be careful not to stir too much once the fish is added as it will break up. Place a lid over and cook for 3 minutes.
  • Remove lid and sprinkle in the pak choi, re-cover and cook for a further 5 minutes.
  • The fish should flake easily when cooked.
  • Serve with a sprinkle of fresh coriander leaves and serve with jasmine rice.

Chinese curry with cod Chinese curry with cod
Chinese curry with cod

This recipe was influenced by my Chinese beef Curry (Click here) which is a curry inspired by one of my oldest friend’s Chinese mother. I also took a little inspiration from Ching’s Cod & Aubergine Stew, which I saw on Lorraine.

The curry base is as my recipe, but I seasoned the cod in cornflour as Chings recipe, and added some chunky pak choi. The curry was delicious and the pak choi really was my favourite part as it had a lovely crunch. The cod didn’t break up as easily and the cornflour also gave the sauce a lovely thickness.



favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Cod, diced into chunks
  • 2 tbsps cornflour
  • Sea salt & Pepper
  • 2 tbsps medium curry powder
  • 474 ml fish stock
  • Oil for frying, I used sesame oil
  • 3 cloves of garlic
  • 2 ″ chunk of ginger, peeled
  • 2 red birds eye chillies
  • 1 small aubergine, chopped into long chunks
  • ½ a red pepper, finely sliced
  • 1 tbsp Shaoxing wine (you can substitute with Mirin, or dry sherry)
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp Chinese 5 spice
  • 1 tbsp light soy sauce
  • 2 tsps fish sauce
  • 1 tbsp soft brown sugar
  • 3 spring onions, chopped into 2″ chunks
  • 2 ″ chunk of coconut cream block, roughly chopped
  • 4 fresh tomatoes, quartered
  • 2 pak choi’s, chopped into chunks

  • Start by seasoning the cornflour in a bowl with the salt and pepper, toss in the cod chunks, set aside.
  • Pour hot stock into a jug and add the curry powder, whisk in and set aside.
  • Blend the garlic, ginger and one of the chillies with a little water to be a paste. (If you don’t have a blender you can just chop this all up)
  • Heat the oil and add the garlic/ginger/chilli mix, cook for a minute then add the aubergines.
  • Toss the aubergines in the garlic/ginger mix for a few minutes then splash in about 1 tablespoon of the stock.
  • Add the peppers and the other red chilli; whole. Stir and cook for another 2 minutes.
  • Pour in the rest of the stock and stir well.
  • Add the Shaoxing wine, star anise, cinnamon, 5 spice, soy, fish sauce and sugar and mix in.
  • Add the spring onions and the coconut, let this all cook for 5 minutes.
  • Evenly place in the fish and tomatoes. Be careful not to stir too much once the fish is added as it will break up. Place a lid over and cook for 3 minutes.
  • Remove lid and sprinkle in the pak choi, re-cover and cook for a further 5 minutes.
  • The fish should flake easily when cooked.
  • Serve with a sprinkle of fresh coriander leaves and serve with jasmine rice.