Turmeric Cod Curry With Crispy Coconut Quinoa

Heat the oven to 200°C. Tip the desiccated coconut and quinoa onto a baking tray, drizzle with oil, salt and pepper and cook for 10 mins until crispy.

Put the ginger, garlic, chilli, shallot, coriander stalks, turmeric, lime juice, and cumin into a blender and blitz until smooth. You may need to add a splash of water to help it along.

Heat a drizzle of oil in a pan, then add the paste you’ve just made. Cook for about 5 mins until thickened. Add the coconut milk, tomatoes, fish sauce and water, then bring to a simmer. Taste and season with salt and pepper if needed.

Add the kale (you may need to do this in batches) and stir until reduced in volume but not entirely wilted. Top with the cod fillets and season them with salt and pepper. Pop the lid back on and cook for 5-10 mins – this will depend on the thickness of the cod fillets. You’re looking for the fish to have no resistance and flake off in big pieces.

Serve the curry topped with the crispy quinoa and reserved coriander leaves. You can eat as is or with a side of rice, potatoes or chapati.