Cod Curry with tomatoes and Pineapple Recipe

Cod is used as part of the commons name for a number of fishes, and are also a species suggested to belong to genus Gadus. The two most important species of cod are the Atlantic cod, which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod, found in both eastern and western regions of the northern Pacific. Cod is popular as food with a mild flavour and a dense, flaky White flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, Vitamin E. Don’t miss these vitamins in this recipe.

Cook time 25 minutes (serves 3)

Ingredients for the recipe

200g tomatoes

¼ pineapple

100g baby sweet corn

4 kaffir lime leaves

600g cod fillet

1 tablespoon yellow curry paste

2 tablespoon palm sugar

400g coconut milk

3 tablespoon fish sauce

Procedure for the recipe

• Dry the cherry tomatoes. Peel the pineapple, remove the stalk and cut the flesh into cubes. Dry and coarsely chop the baby sweet corn; finely slice the kaffir lime leaves. Rinse and pat dry the cod fillet and cut into bite-sized chunks.

• Mix the curry paste with grated palm sugar and 100g coconut milk until it is smooth, then bring to the boil stirring continually.

• Pour in the remaining coconut milk and season with fish sauce. Give in the fish chunks, tomatoes, baby sweet corn and pineapple to the curry and briefly leave to draw.

• Stir in the kaffir lime leaves and plucked basil leaves and season once again with fish sauce. Serve.