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.

  • 500g Cod, diced into chunks
  • 2 tbsp. cornflour
  • Sea salt & Pepper
  • 2 tbsp. curry powder
  • 1 pint 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
  • 1/2 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 tsp. 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.