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.