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Cod Loin Korma Curry

Cod Fillet Korma Curry with Cavolo Nero Cabbage and Caramelised Sweet Potatoes

The Balanced Kitchen
This Cod Fillet Korma Curry is the ultimate comfort food with a healthy twist. The richness of the korma sauce, combined with the sweetness of the caramelised sweet potatoes and the earthy Cavolo Nero, makes it a dish that's both satisfying and good for you. Enjoy!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 2 servings

Ingredients
  

For the Korma Curry:

  • 1 tbsp olive oil
  • 2 small red onions finely chopped
  • 2 garlic cloves minced
  • 2- inch piece of fresh ginger grated
  • 2 fillets of fresh cod loin diced into bite-sized chunks
  • 1 TBSP Garam Masala
  • 1 tsp turmeric powder or grated fresh turmeric root
  • 1/4 tsp chilli powder optional, depending on your heat preference
  • 1/2 can 200ml coconut milk
  • 1 tbsp soft brown sugar
  • 3 TBSP ground almonds to thicken the sauce
  • Fresh coriander leaves chopped (for garnish)
  • 1 small handful Macadamia nuts

For the sides:

  • 1 large sweet potato peeled and cubed
  • 1 TBSP olive oil
  • Salt and pepper to taste
  • 200 g Cavolo Nero cabbage washed, de-stemmed, chopped

Instructions
 

Prepare the sweet potatoes:

  • Peel and dice the sweet potato. Place the sweet potato into a steamer basket and steam for 10-15 minutes until soft. Place the steamed sweet potato into the air fryer, spray with olive oil and roast for 20 minutes until caramelised.
  • To cook in the oven: Preheat the oven to 200°C (180°C fan). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them out evenly on a baking tray and roast for 25-30 minutes or until they are golden and caramelised. Alternatively, roast them in the air-fryer for 20 minutes.

Make the korma sauce:

  • In a large pan, heat the oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Add the spices and cod:

  • Add the diced cod fillet to the pan. Stir in the Garam Masala, turmeric, and a pinch of chilli powder (if using), cooking for 4-5 minutes until it starts to turn opaque.

Make the sauce:

  • Pour in the coconut milk and stir to combine. Add the brown sugar for a subtle sweetness and the ground almonds to thicken the sauce. Let the mixture simmer over a low heat for another 10 minutes until the cod is cooked through, and the sauce has thickened slightly.

Cook the Cavolo Nero cabbage:

  • While the sweet potatoes roast, and the fish Korma simmers, place a pan filled half-way with water over medium heat and bring to the boil. Add the chopped Cavolo Nero cabbage and simmer for a few minutes until it softens and wilts. Drain. Season with a pinch of salt and pepper. Set aside.

Assemble the dish:

  • Serve the korma curry over a plate of sautéed Cavolo Nero cabbage, and top with the caramelised sweet potatoes. Garnish with fresh coriander leaves and the Macadamia nuts.
Keyword Cod, Curry, Fish, Korma
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