Prep time: 30-40 minutes
Cook time: 10 minutes
1 tbsp extra virgin olive oil
4 cloves of garlic
3 tsp fresh ginger
1 tsp cinnamon
2 tsp ground cardamom
1 tsp fenugreek seed
1 tsp hot chilli powder
½ tsp sweet paprika
1 tsp ground turmeric
1 tsp mustard seeds or powder
500 gram blue eyed cod, cut into 3cm cubes
1 tbsp apple cider vinegar or balsamic vinegar
1-2 cups homemade vegetable stock
2 cups of cooked basmati rice mixed with ½ cup of shredded coconut, mixed together
Drizzle oil into heavy based frying pan. Cook garlic and ginger over a low heat for a minute. Add spices and cook for further 2-3 minutes until fragrant.
Add fish and gently toss to coat with spices pour over vinegar and stock. Cook over a low heat for 10-15 minutes, until fish is cooked.
Serve on a bed of coconut rice.