Name: Poached Cod in Tomato Curry
Yield: 4 servings
Ingredients: 3 Tbsp. virgin coconut oil or vegetable oil; 1 red chile, halved, seeded, thinly sliced; 1 1" piece fresh ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 4 cardamom pods, crushed; 1 tsp. ground coriander; ½ tsp. ground turmeric; 2 pints cherry tomatoes (about 1¼ lb.); ¼ cup unsweetened coconut cream; Kosher salt; 4 5-oz. skinless cod fillets; 1 cup basil leaves, torn if large

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Photo by Emma Fishman, Food Styling by Sue Li

We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Recipe notes

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