Divide cod into four portions; cut onion, garlic and tomatoes. Dissolve tamarind in 250 g water, tear curry leaves and measure coriander with salt.

Ingredients

• 700 gFish, cod, Atlantic, raw
• 400 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 35 gTamarinds, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 250 gBeverages, water, tap, drinking
• 7 gSalt, table
• 15 gGarlic, raw
• 4 gBasil, fresh editorial addition
• 6 gSpices, coriander seed

Method

1. Divide cod into four portions; cut onion, garlic and tomatoes. Dissolve tamarind in 250 g water, tear curry leaves and measure coriander with salt.
2. Simmer onion, garlic and tomatoes with tamarind water, curry leaves, coriander and salt for 10 minutes at about 90 °C.
3. Stir in coconut milk and heat it for 7 minutes at 85 °C so the sauce does not boil hard.
4. Add cod, cover and simmer very gently for 15 minutes at 85–90 °C until opaque and 63 °C at the centre; serve all sauce.